Sauerkraut Pork Pot 酸菜白肉鍋

Make a creamy pork stock. Poach pork bones in simmering water for 10 minutes to remove blood then clean off impurities.

Boil cleaned pork bones in boiling water or chicken stock for 4-6 hours (remove more impurities and refill water occasionally to compensate for evaporation). Optionally use whole chicken instead of chicken stock.

Wash sauerkraut to remove salt and lower acidity.

Remove pork bones. Add in sauerkraut, green onion, garlic, and simmer for 1 hour.

In a separate pot, poach pork belly to remove blood and set aside.

Cook vermicelli in the pot until done.