Braised Pork with Vermicelli, or 红烧肉炖粉条, is a cozy, hearty dish from northern China that’s perfect for a comforting meal. This classic features tender, melt-in-your-mouth pork belly braised in a savory-sweet sauce, paired with chewy vermicelli noodles that soak up all the rich flavors. It’s a beloved home-cooked dish, often enjoyed in cooler months, blending the umami of soy sauce, the warmth of spices, and the satisfying texture of glass noodles. Let’s make this delicious dish for a warm Sunday lunch on May 25, 2025, at 11:00 AM IST!
Ingredients
Serves 4
For the Dish
- 1.5 lbs pork belly, skin-on, cut into 1-inch cubes
- 4 oz sweet potato vermicelli (glass noodles)
- 2 tbsp vegetable oil
- 1-inch piece of ginger, sliced
- 2 cloves garlic, smashed
- 2 scallions, cut into 2-inch pieces
- 2 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (for color)
- 2 tbsp sugar
- 1 star anise
- 1 cinnamon stick
- 1 dried red chili (optional, for mild heat)
- 3 cups water or chicken stock
- 1 tsp sesame oil (for finishing)
- Salt, to taste
For Garnish
- 1 scallion, finely chopped
- Fresh cilantro, chopped (optional)
Equipment
- Medium pot (for blanching)
- Wok or deep skillet with lid
- Large bowl (for soaking vermicelli)
- Tongs
- Strainer
Step-by-Step Recipe
Step 1: Prep the Pork Belly
Start with the pork belly—skin-on is key for that authentic texture! Cut it into 1-inch cubes. Place the pieces in a medium pot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes to remove impurities, skimming off any foam that rises to the surface. Drain, rinse the pork under cold water, and pat dry with a strainer or paper towels. This blanching step ensures a cleaner taste and tender texture.
Step 2: Soak the Vermicelli
While the pork is blanching, place the sweet potato vermicelli in a large bowl and cover with warm water. Soak for 15–20 minutes until the noodles are soft but not mushy—they’ll finish cooking in the stew later. Drain and set aside. If the vermicelli feels too long, you can cut them into shorter lengths (about 6 inches) for easier eating.
Step 3: Brown the Pork
Heat 2 tablespoons of vegetable oil in a wok or deep skillet over medium heat. Add the blanched pork belly cubes, skin-side down, and fry for 4–5 minutes until golden and slightly crispy. Flip the pieces and fry for another 2–3 minutes to brown all sides. Don’t overcrowd the pan—work in batches if needed. The browning adds depth to the flavor, so don’t skip this step! Remove the pork to a plate and set aside, leaving the oil in the wok.
Step 4: Sauté the Aromatics
In the same wok, with the remaining oil, add the sliced ginger, smashed garlic, and scallions. Stir-fry for 1 minute over medium heat until fragrant, letting the aromas bloom. Add 2 tablespoons of sugar to the wok, stirring for 30 seconds until it melts and starts to caramelize—this gives the dish its signature glossy, reddish hue.
Step 5: Braise the Pork
Return the browned pork to the wok, tossing to coat in the caramelized sugar. Splash in 2 tablespoons of Shaoxing wine to deglaze, scraping up any tasty bits. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, the star anise, cinnamon stick, and dried red chili (if using). Stir everything together, then pour in 3 cups of water or chicken stock, enough to just cover the pork. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. The pork should be tender and the broth rich and fragrant.
Step 6: Add the Vermicelli
After 1 hour, check the pork—it should be fork-tender. Add the soaked vermicelli to the wok, stirring gently to submerge them in the broth. If the liquid has reduced too much, add a splash of water to ensure there’s enough for the noodles to cook. Simmer uncovered for 10–15 minutes, stirring occasionally, until the vermicelli is soft and has absorbed the flavors of the broth. The sauce should be thick and clingy, coating the pork and noodles evenly.
Step 7: Finish and Serve
Taste the dish and add a pinch of salt if needed—the soy sauce might already be salty enough, so adjust carefully. Drizzle with 1 teaspoon of sesame oil for a nutty finish, and stir gently. Transfer to a large serving bowl or individual bowls, and garnish with chopped scallions and cilantro (if using) for a fresh pop of color. Serve hot on this Sunday, May 25, 2025, at 11:00 AM IST, with steamed rice or on its own for a hearty meal.
Tips for Success
- Pork Belly Cut: Choose pork belly with even layers of fat and meat for the best texture. Too lean, and it’ll be dry; too fatty, and it might feel greasy.
- Vermicelli Timing: Don’t add the noodles too early—they’ll turn mushy if cooked too long. They should be soft but still chewy when done.
- Broth Consistency: If the sauce gets too thick, add a bit more water or stock. It should be rich but not sticky, with enough liquid to coat the noodles.
- Storage: Leftovers keep well in the fridge for 2–3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
Cultural Context
Braised Pork with Vermicelli is a northern Chinese classic, particularly popular in regions like Shandong and Henan, though it’s widely loved across China, including in Anhui. It’s a dish that embodies the comfort of home cooking, often made for family gatherings or during colder months due to its warming qualities. The combination of braised pork and vermicelli reflects China’s knack for balancing rich, meaty flavors with starchy elements that soak up the sauce, making every bite satisfying.
Final Thoughts
Braised Pork with Vermicelli is a bowl of pure comfort, perfect for a lazy Sunday lunch .The tender pork, chewy vermicelli, and savory-sweet sauce come together for a dish that’s hearty yet balanced. It’s a bit of a slow cook, but the hands-off braising makes it easy, and the result is so worth it. Dig in, savor the flavors, and enjoy this northern Chinese classic with your loved ones!