Northeast Chinese Hog Pot (Shazhu Cai in Chinese, a classic Northeast Chinese cuisine)
Hog Pot is a beloved traditional dish from Northeast China, rooted in rural hog-slaughter banquets. It’s celebrated for its rich, hearty flavor and warm, comforting quality—featuring tender pork belly, silky blood sausage, and tangy sour cabbage simmered slowly in a savory broth. The magic lies in balancing the richness of fresh pork with the crisp-tang of fermented cabbage, while blood sausage adds a unique silky texture. Traditionally cooked in a cast-iron pot over a stove, it’s perfect for cold winters, family gatherings, or anyone craving authentic, down-to-earth Chinese rural flavor. It’s often served with steamed buns to soak up the flavorful broth.
- – Sharp chef’s knife and cutting board (for trimming pork, slicing cabbage and blood sausage)
- – Cast-iron pot or heavy-bottomed casserole (preferred for slow simmering, retains heat evenly)
- – Large pot (for blanching pork belly)
- – Slotted spoon (for skimming foam and transferring ingredients)
- – Wooden spoon (for stirring and sautéing)
- – Colander (for draining blanched pork and rinsing cabbage)
- – Small bowl (for mixing seasonings)
- – Paper towels (for patting dry pork belly)
- For the Main Ingredients
- – 1.5 pounds (680g pork belly (skin-on, cut into 1.5-inch chunks; choose with moderate fat))
- – 8 ounces (225g fresh pork blood sausage (cut into ½-inch thick slices; substitute with store-bought if fresh is unavailable))
- – 10 ounces (280g Northeast Chinese sour cabbage (suan cai, squeezed dry and torn into small pieces))
- – 4 cups (960ml pork broth (homemade preferred, or water + 1 pork bouillon cube))
- – 2 tablespoons vegetable oil (for sautéing aromatics and cabbage)
- For the Aromatics & Seasonings
- – 4 slices ginger (thickly sliced, smashed)
- – 4 cloves garlic (crushed)
- – 3 green onions (white and green parts separated, cut into 2-inch sections)
- – 2 star anise
- – 1 small cinnamon stick (2 inches long)
- – 1 tablespoon Sichuan peppercorns (wrap in cheesecloth for easy removal)
- – 2 tablespoons light soy sauce (for umami)
- – 1 teaspoon dark soy sauce (for subtle color, optional)
- – 1 tablespoon Shaoxing rice wine (for removing porky odor)
- – 1 teaspoon granulated sugar (to balance sourness)
- – 1 teaspoon salt (adjust to taste; sour cabbage is salty)
- – 1 teaspoon sesame oil (for finishing aroma)
- Prep and blanch pork belly: Rinse pork belly chunks under cold water. Place in a large pot, cover with cold water, add 1 slice ginger and 1 tablespoon rice wine. Bring to a boil over high heat, then simmer for 5 minutes to remove blood and impurities. Skim off the foam, transfer pork to a colander, and rinse with warm water. Pat dry with paper towels.
- Prep other ingredients: Squeeze excess water from sour cabbage (this enhances its tangy flavor) and tear into bite-sized pieces. Slice blood sausage into ½-inch thick rounds (handle gently to avoid breaking). Separate white and green parts of green onions.
- Sauté aromatics and cabbage: Heat vegetable oil in a cast-iron pot over medium heat. Add ginger, garlic, and white parts of green onions. Stir-fry for 30 seconds until fragrant. Add star anise, cinnamon stick, and Sichuan peppercorns (in cheesecloth), stir-fry for another 30 seconds. Add squeezed sour cabbage, stir-fry vigorously for 2 minutes to release its aroma.
- Simmer pork belly: Add blanched pork belly chunks to the pot, stir to coat with cabbage and aromatics. Pour in pork broth (ensure it covers all ingredients) and remaining rice wine. Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes until the pork belly is tender (a fork can easily pierce through).
- Add blood sausage and season: Gently add blood sausage slices to the pot (do not stir vigorously to avoid breaking). Add light soy sauce, dark soy sauce (if using), sugar, and salt. Simmer uncovered for 8-10 minutes until the blood sausage is heated through and the broth thickens slightly.
- Finish and serve: Add green parts of green onions and drizzle with sesame oil. Stir gently once. Turn off the heat and let it rest for 5 minutes. Serve hot in the cast-iron pot (for keeping warm) with steamed buns or rice.
– Sour cabbage tip: Use authentic Northeast Chinese sour cabbage (fermented napa cabbage) for the best flavor. If unavailable, substitute with sauerkraut, but rinse it lightly to reduce saltiness.
– Blood sausage care: Handle blood sausage gently—avoid boiling it directly or stirring harshly, as it may break. Add it only after the pork is tender to prevent overcooking.
– Pork selection: Choose pork belly with alternating fat and lean layers (called “five-flower meat”)—it becomes tender and flavorful after simmering.
– Flavor adjustment: For a spicier version, add 1 teaspoon chili flakes when sautéing aromatics. For more depth, add 1 tablespoon fermented bean curd (doufu ru) to the broth.
– Leftovers: Store leftover hog pot in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over low heat, adding a splash of water if the broth is too thick.
