Spicy Numbing Cabbage

Name: Spicy Numbing Cabbage
Total time: 10 min
Ingredients: appropriate amount 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

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.

10 min

Easy

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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

Step 1

Tear the round cabbage by hand.

Step 2

Add pork belly to the wok and pan-fry

Step 3

Then add the ginger and garlic and stir-fry vigorously

Step 4

Add the cabbage and stir-fry

Step 5

Add light soy sauce and stir-fry. Add salt

Step 6

The cabbage is cooked. Add the chili from the chili oil and stir-fry

Step 7

Add the scallion segments and stir-fry

Step 8

Finished dish

Step 9