Hand-Torn Cabbage with Potatoes

Name: Hand-Torn Cabbage with Potatoes
Total time: 30 min
Ingredients: 1 small head, torn into large pieces cabbage (small head); 2 medium, scrubbed and cut into thick half-moons potatoes; 150g, thinly sliced pork loin or belly; 3 cloves, smashed and roughly chopped garlic; 3 stalks, white and green parts separated scallions; 3 tablespoons vegetable oil; 2 tablespoons light soy sauce; 1 inch, minced ginger; to taste salt; to balance flavors optional: pinch of sugar

A rustic stir-fry featuring tender hand-torn cabbage leaves paired with golden potato slices and savory pork. The cabbage retains a pleasant crunch while soaking up the savory stir-fry sauce.

30 min

Easy

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Story

This classic home-style dish gets its name from the traditional technique of tearing cabbage by hand rather than cutting it—the rough edges cook up nicer than clean cuts.

Ingredients

cabbage (small head) 1 small head, torn into large pieces

potatoes 2 medium, scrubbed and cut into thick half-moons

pork loin or belly 150g, thinly sliced

garlic 3 cloves, smashed and roughly chopped

scallions 3 stalks, white and green parts separated

vegetable oil 3 tablespoons

light soy sauce 2 tablespoons

ginger 1 inch, minced

salt to taste

optional: pinch of sugar to balance flavors

Instructions

Prepare your mise en place

Tear the cabbage into rough, bite-sized pieces—about 2-3 inches across. Soak them briefly in cold water, then drain well. Slice potatoes into thick half-moons about 1/4 inch thick. Slice the pork thinly against the grain.

Marinate the pork

Toss the sliced pork with the minced ginger and 1 tablespoon of soy sauce. Let it sit for 3-5 minutes while you heat the pan. This quick marinate infuses the meat with savory depth.

Start the stir-fry

Heat oil in a wok or large skillet over medium heat until it shimmers. Add the pork in a single layer and cook, stirring occasionally, until it turns opaque and develops some golden edges—about 3 minutes. Push the pork to the side.

Cook the potatoes

Add the potato slices to the wok in a single layer. Let them sear for a minute without stirring, then toss and cook another 2-3 minutes until they turn golden and slightly tender. The potatoes should still have some bite.

Combine and finish

Add the cabbage pieces and the white parts of the scallions. Stir-fry vigorously for 2-3 minutes until the cabbage wilts but still retains some crunch. Pour in the remaining soy sauce, add the garlic, and toss everything together. Season with salt and a tiny pinch of sugar if needed. Sprinkle the green scallions on top and serve immediately.