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
appropriate amount
Round cabbage
appropriate amount
Sichuan peppercorn
appropriate amount
Oil
appropriate amount
Salt
appropriate amount
Light soy sauce
appropriate amount
Scallion
appropriate amount
Ginger
appropriate amount
Garlic
appropriate amount
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
