Pork, cabbage and vermicelli stew

Add noodles to boiling water and set a 5 min check once boiling resumes. Transfer with the hot water to a heatproof container, cover and soak until pliable according to the package; thick noodles may need longer.

Wash napa and cut stems and tender leaves separately. On a separate board, slice pork belly about 3 mm thick without rinsing raw meat. Wash hands and clean utensils afterward.

Heat oil over medium and separate the pork slices until surfaces change color, then coat with dark soy. Add cabbage stems, light soy and a little salt. If sticking, add a little braising water; reserve the remaining salt for tasting after cooking.

Add water to just cover pork and stems, then stir in bouillon and spice powder. Bring to a boil, reduce to a gentle simmer and set a 20 min check, topping up with a little hot water if needed.

Drain and shorten noodles with kitchen shears. Mix cabbage leaves into the pot, add noodles and press into the broth. Cover and set a 5 min check. Continue until noodles have no hard centers, stems are tender and the thickest pork slice reaches 63°C.

Taste the cooked broth before deciding whether more salt is needed; do not force in the remainder. Turn off heat and set a 3 min rest reminder before eating. Keep some broth so the noodles do not dry into a solid clump.