Dongbei Braised Pork with Glass Noodles
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Ingredients
- 500 g diced pork shoulder
- 100 g dried glass noodles
- 200 g cabbage, roughly chopped
- 2 tbsp dark soy sauce
- 15 g fresh ginger, sliced
- 3 garlic cloves
- 500 ml chicken stock
- 2 spring onions, finely sliced
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 419 kcal
- Protein
- 24.5 g
- Carbohydrate
- 26.4 g
- of which sugars
- 2.9 g
- Fat
- 23.6 g
- of which saturates
- 7.7 g
- Fibre
- 1.9 g
- Salt
- 2.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried glass noodles in warm water for 10 minutes, then drain.
- 2
Heat the groundnut oil in a wide pan and brown the pork for 5 minutes.
- 3
Add the fresh ginger and garlic and fry for 30 seconds.
- 4
Pour in the dark soy sauce and chicken stock, bring to a simmer, cover and cook gently for 30 minutes, until the pork is tender and no pink remains.
- 5
Add the cabbage and glass noodles and simmer uncovered for 5 minutes, until the cabbage has wilted and the noodles are tender.
- 6
Scatter with the spring onions and serve.
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