Spicy Numbing Cabbage
A 10-minute stir-fry of hand-torn cabbage and savory pork belly, ignited by the classic málà kick of Sichuan peppercorns and chili oil.
Story
This is a dish I genuinely crave. Tearing the cabbage by hand leaves rugged edges that catch every drop of sauce, while sizzling pork belly renders its own rich fat into the wok. A punch of ginger and garlic builds the foundation before the cabbage hits the heat. Once tender and seasoned with light soy sauce, the real character emerges: that signature numbing heat from Sichuan peppercorns and chili oil. A final scatter of scallion segments keeps the whole thing bright and deeply addictive.
Ingredients
Pork belly
to taste
Round cabbage
to taste
Sichuan peppercorn
to taste
Oil
to taste
Salt
to taste
Light soy sauce
to taste
Scallion
to taste
Ginger
to taste
Garlic
to taste
Instructions
1
Step 1
Tear the round cabbage by hand.
2
Step 2
Add pork belly to the wok and pan-fry
3
Step 3
Then add the ginger and garlic and stir-fry vigorously
4
Step 4
Add the cabbage and stir-fry
5
Step 5
Add light soy sauce and stir-fry. Add salt
6
Step 6
The cabbage is cooked. Add the chili from the chili oil and stir-fry
7
Step 7
Add the scallion segments and stir-fry
8
Step 8
Finished dish
9
Step 9
Finished dish
