Wok-Seared Cabbage with Pork
A rustic and savory Sichuan-style dish featuring crispy cabbage and savory pork slices, stir-fried with aromatics.
Story
This dish mimics the flavor profile of a traditional dry pot (Ganguo) but is cooked quickly in a wok. The key is to get a nice char on the cabbage while rendering the fat from the pork for extra flavor.
Ingredients
Napa cabbage
1 small head
Pork belly
150g
Dried red chilies
5-6
Garlic cloves
3
Soy sauce
1 tbsp
Cooking oil
1 tbsp
Salt
to taste
Instructions
1
Prep the Ingredients
Cut the cabbage into thick, bite-sized chunks. Slice the pork belly thinly. Finely chop the dried red chilies and garlic.
2
Crisp the Pork
Heat oil in a wok over medium heat. Add the pork slices and stir-fry until the edges turn golden brown and the fat has rendered out.
3
Add Aromatics
Toss in the chopped garlic and dried chilies. Stir-fry quickly for about 30 seconds until fragrant, taking care not to burn the garlic.
4
Stir-Fry the Cabbage
Increase the heat to high. Add the cabbage pieces to the wok. Toss vigorously for 3-5 minutes until the cabbage is wilted but retains a slight crunch.
5
Season and Serve
Drizzle in the soy sauce and add salt to taste. Give everything a final mix to coat evenly, then serve immediately while hot.
