A comforting home-style Chinese dish where melt-in-your-mouth pork belly meets crisp napa cabbage in a savory stir-fry. The pork is pressure-cooked until tender, then quickly wok-fried with cabbage for texture contrast.
This dish balances the rich tenderness of slowly cooked pork belly with the light, refreshing crunch of napa cabbage. The pressure cooking method ensures the pork becomes incredibly soft while retaining its flavor.
Rinse the pork belly under cold water. Rub generously with salt, massaging for about 2 minutes, then rinse thoroughly. This removes any lingering odor and surface impurities.
Bring a pot of water to boil. Add the pork belly and cook for 3-4 minutes until you see foam forming on the surface. Remove, rinse under cold water, and scrape off any white membrane or excess fat with a knife.
Place the cleaned pork belly in a pressure cooker. Add the ginger slices, green onion whites, garlic, star anise, cinnamon, and cooking wine. Cover with water (about 1 liter) and pressure cook on high for 25 minutes. Let the pressure release naturally.
Once cooled enough to handle, remove the pork belly and slice it diagonally into thin, bite-sized pieces. The cabbage strips should be about 2cm wide.
Heat oil in a wok over high heat until shimmering. Add the green onion whites and garlic, stir for 30 seconds until fragrant. Add the pork belly slices and stir-fry for 2 minutes. Pour in the soy sauce and toss to coat. Add the cabbage, stir-fry for 2-3 minutes until slightly softened but still crisp. Season with salt, garnish with green onion tops, and serve immediately.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
