Stir-Fried Pork with Cabbage in Fermented Chili Sauce
A savory and slightly spicy home-style dish featuring tender pork strips and crisp cabbage stir-fried with the distinct tang of fermented chili paste.
Story
This dish relies on the unique flavor of Zao Lajiao, a fermented chili paste common in Guizhou cuisine. It balances the heat of the chilies with the refreshing crunch of cabbage and the savory depth of pork.
Ingredients
Pork loin
200g
Napa cabbage
300g
Fermented chili paste (Zao Lajiao)
2 tbsp
Ginger
2 slices
Garlic
2 cloves
Scallions
2 stalks
Cooking oil
2 tbsp
Salt
to taste
Chicken bouillon powder
1 tsp
Cornstarch
1 tsp
Egg white
1 (optional)
Instructions
1
Prep the Ingredients
Wash all vegetables and pork thoroughly. Slice the pork into thin strips, cutting against the grain to ensure tenderness. Marinate the pork with a pinch of salt, cornstarch, and egg white if using. Cut the cabbage into strips, separating the crunchy white stems from the softer leaves. Slice the ginger and garlic, and cut the scallions into segments.
2
Aromatics
Heat oil in a wok over high heat. Once shimmering, add the ginger slices and garlic cloves. Fry briefly until fragrant, then remove them from the oil and discard.
3
Cook Pork and Sauce
Add the fermented chili paste to the hot oil and stir-fry for a few seconds to release its aroma and red oil. Toss in the marinated pork strips and stir-fry quickly until the meat turns just white and is barely cooked through.
4
Stir-Fry Cabbage
Add the firm cabbage stems first and stir-fry for about a minute until they begin to soften. Season with salt and chicken bouillon. Finally, add the tender cabbage leaves and toss everything together quickly.
5
Finish and Serve
Throw in the scallion segments for a final toss. Serve immediately while the pork is tender and the cabbage remains crisp.
