Tianjin, a vibrant port city in northern China, is renowned for its rich culinary heritage, with flavors that reflect its diverse history and culture. One of the most cherished dishes from this region is the Manchurian Pickled Cabbage Pot, a hearty and tangy stew that combines fresh vegetables and a plethora of spices. This dish encapsulates the essence of Tianjin cuisine, offering a burst of flavors that are both comforting and exciting. If you’re looking to explore this unique dish in your kitchen, follow along with these detailed steps to create your own Manchurian Pickled Cabbage Pot.
Ingredients
1. For the Pickled Cabbage:
1 head of napa cabbage, chopped
4 tablespoons salt
2 tablespoons sugar
1 cup white vinegar
1 teaspoon chili flakes (optional)
2. For the Pot:
500 grams pork belly (or any preferred protein, such as chicken or tofu), cut into bitesized pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
1inch ginger, sliced
1 onion, sliced
2 carrots, sliced
200 grams mushrooms, sliced
23 green onions, chopped
1 liter of vegetable or meat broth
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 teaspoon chili paste (adjust to taste)
Fresh coriander for garnish
Steps to Create Manchurian Pickled Cabbage Pot
Step 1: Prepare the Pickled Cabbage
Salting the Cabbage: In a large bowl, combine the chopped napa cabbage with salt. Massage the salt into the cabbage leaves to release their moisture. Allow it to sit for about 12 hours until the cabbage is softened and has wilted.
Make the Pickling Liquid: In a separate bowl, mix the sugar and white vinegar. If you like a little heat, add chili flakes to the mixture.
Combine: Rinse the salted cabbage in cold water to remove excess salt. Drain well and mix with the vinegar solution. Store in an airtight container in the refrigerator for at least 24 hours before using. The longer you let it marinate, the tangier it’ll become.
Step 2: Cook the Ingredients
Sauté Aromatics: In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the minced garlic, sliced ginger, and onion. Sauté until fragrant and the onions are translucent.
Add Vegetables and Protein: Add the pork belly pieces to the pot, cooking until they are browned on all sides. Then, stir in carrots and mushrooms. Cook for an additional 5 minutes, allowing the flavors to meld together.
Step 3: Build the Flavor
Add the Broth and Seasonings: Pour in the broth, followed by soy sauce, rice wine, sesame oil, and chili paste. Stir well to combine all the flavors.
Incorporate the Pickled Cabbage: Gently fold in the prepared pickled cabbage. Bring the pot to a boil, then reduce heat to low and let it simmer for about 3040 minutes. This process allows the flavors to develop and intensify.
Step 4: Finishing Touches
Adjust Seasoning: Taste and adjust seasoning as needed. You can add more soy sauce for saltiness or a little more chili paste for heat.
Serve: Ladle the Manchurian Pickled Cabbage Pot into bowls, garnishing with chopped green onions and fresh coriander. Pair it with steamed rice or noodles to complete the meal.
Conclusion
The Manchurian Pickled Cabbage Pot is a delightful dish that captures the heart of Tianjin’s culinary traditions. Its tangy flavor profile combined with hearty ingredients makes it a comforting meal perfect for any occasion. Whether you’re exploring the world of Chinese cuisine or simply looking to whip up something delicious at home, this recipe is sure to impress. Enjoy your culinary journey into the flavors of Tianjin!