Braised cabbage with pork and glass noodles

Ingredients for 2 servings:

• 120 g lean pork
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 2 g papaya pulp, pureed, frozen
• 1 pinch(s) Szechuan pepper, ground
• 2 peppers, red, dried
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 1 Pepper, red, long, mild
• 100 g white cabbage
• 120 g Chinese cabbage
• 250 g water, lukewarm
• 1 tsp broth powder (mushroom bouillon, granules)
• 1 pinch(s) chicken stock powder
• 1 tsp, levelled sugar, fine
• 100 g glass noodles (vermicelli type)
• 30 g water (soaking water from the pasta)
• 1 tbsp oyster sauce
• 3 tbsp white wine, fruity
• 1 tsp, levelled sugar, fine
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 tsp chicken broth powder
• 1 tsp, levelled allspice berries, crushed
• ½ tsp Szechuan pepper, crushed
• 1 Pepper, red, long, mild
• n. B. Sesame oil, dark
• n. B. flowers and leaves
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 55 minutes

A dreamy main course from Beijing, China.

Cut the pork across the grain into 8 mm thick slices and then cut these into thirds crosswise. Mix the marinade ingredients and marinate the meat overnight in the refrigerator, covered. For the vegetables, use scissors to cut the dried chili peppers crosswise into approximately 2 cm long pieces and discard the stalks. Trim both ends of the garlic cloves, peel them, and press them into a small bowl using a garlic press. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Trim the stalk of the washed chili pepper, cut open on one side, remove the light red partitions and seeds, and cut crosswise into thin strips. Remove the leaves from the white cabbage, wash, and clean them. Separate the middle ribs and taste them. If they don’t taste bitter, use them with the white parts of the Chinese cabbage. Cut the leaves into approximately 4 cm pieces. Separate the white part of the Chinese cabbage and cut them crosswise into thin strips along with the middle ribs, keeping them separate. Cut the green part into approximately 5 cm pieces. For the glass noodles, heat the water to 45 degrees. Dissolve the mushroom and chicken stock in it, then add the glass noodles and let it swell for 15 minutes. Trim slightly with scissors. Strain and use the water for the stock. For the stock, mix all ingredients until smooth and set aside. Strain the meat pieces and drain well. To garnish, remove the stem from the washed pepperoni and cut it lengthwise on one side. Open it up, remove the seeds, and remove the bright red membranes. Cut lengthwise into thin strands, then cut these crosswise into small cubes. Set aside sesame oil, flowers, and leaves, if desired. To stir-fry, heat the sunflower oil in a wok until very hot. Add the dry pepperoni pieces and stir-fry until blackened. Add the meat pieces and stir-fry for 90 seconds. Remove the mixture from the wok with a slotted spoon, drain well, and keep warm. Reduce the heat slightly and add the onions, garlic cloves, ginger, and white cabbage strips, and stir-fry for 1 minute. Add the peppers, white cabbage, and Chinese cabbage leaves, and stir-fry for 2 minutes. Deglaze with the sauce and simmer for 3 minutes. Remove the finished dish from the wok and transfer it to a larger, preheated serving dish. Place the meat pieces around the edge, garnish with pepper cubes and flowers and leaves, if desired. Serve as a main course and enjoy.