Braised Pork with Napa Cabbage
A Zhejiang-style dish featuring tender cabbage in a rich, golden-red sauce.
Ingredients
napa cabbage stems (cut into 5cm long, 1.5cm wide domino-shaped pieces)
250 g
garlic sprouts (cut into 3cm long segments)
10 g
lean and fatty pork slices
25 g
lard
25 g
soy sauce
15 g
fine salt
2 g
water starch
5 g
water
50 g
minced scallion, ginger, garlic
a pinch
Instructions
1
Step 1
Cut the napa cabbage into 5cm long, 1.5cm wide domino-shaped pieces. Cut the garlic sprouts into 3cm long segments.
2
Step 2
Melt the lard in a wok, add the pork slices and stir-fry until they change color. Add minced scallion, ginger, garlic, soy sauce, and fine salt. When the pork is well colored, add the napa cabbage and continue to stir-fry. When the napa cabbage releases its liquid, add 50g of water and a pinch of MSG. Bring to a boil, thicken with water starch, add garlic sprouts and cooking wine, stir-fry evenly and serve.
