Northeastern Pickled Cabbage Stewed Neck Bones
Overview
The sauerkraut in the Northeast is very different from the sauerkraut in the South. The pork neck bones have fewer bones and more meat, and there are crispy bones inside. When stewing for a longer time, the marrow and oil inside can be released, making it very fragrant.
Tags
Ingredients
Steps
-
Blanch the pork neck bones first, then add the seasonings and simmer.
-
Cut the sauerkraut into shreds, wash it with cold water and set aside.
-
The pork neck bones are already cooked, add sauerkraut and stew again.
-
With a light touch, the bones fell off on their own. The deboned meat and pickled cabbage were a perfect match, especially fragrant.
