Pork and Cabbage Stir Fry

5 from 1 vote

This pork and cabbage stir fry is influenced by my Chinese parent's dish that they make at home. The stir fry is savory and a little spicy, with tender pork slices and slight crunch of stir-fried cabbage.

Prep Time10

Cook Time10

Course: Appetizer, Main Course

Cuisine: Chinese

Servings:

Calories: 457kcal

Author: Dana Rao

Ingredients

½ chinese cabbage (1 lb) torn in small pieces
1 ginger minced
5 garlic minced
¼ pound pork belly thinly sliced
½ tablespoon avocado oil
½ teaspoon salt
½ teaspoon sugar
1 tablespoon shaoxing cooking wine (optional)
1 tablespoon chili oil
½ tablespoon Chinese black vinegar
1 tablespoon soy sauce

Instructions

Prepare your stir fry ingredients. Chop your cabbage or tear it with your hands (traditional way).
Mince garlic and ginger. I am using pre-sliced pork belly but if you bought it whole, slice your pork belly thinly.
Heat pan on medium-high heat. When it is hot, add your oil, pork belly, garlic and ginger. Stir for a minute.
Add salt, sugar and your cooking wine (optional). Mix together.
Then add your cabbage, chili oil, soy sauce, and Chinese black vinegar.
Mix everything together and cook for 5 minutes or until your cabbage reaches your desired tenderness. I like mine medium crispy and soft. If you like it crispy, cook for 3 mintues.

Notes

Expert Tips

Don't cook the cabbage too long or else the cabbage will get wilted and soggy. The texture is up to you, but we prefer that cabbage has a nice tenderness to it.

Make sure the pan or wok is in high heat! The high heat flavor known as 'wok hei' provides a nice smokiness to the dish.

Use a good chili oil! The chili oil flavor makes a difference in the sauce and adds lots of umami flavor to the cabbage.

Nutrition