Pork and Cabbage Stir-fry: A Simple and Delicious Chinese Home-style Dish
Pork and Cabbage Stir-fry: A Simple and Delicious Chinese Home-style Dish
Pork and Cabbage Stir-fry: The Perfect Chinese Home-style Recipe
This recipe is a home-style adaptation of the ‘Pork Belly and Cabbage Stir-fry’ introduced by Chef Jang Do on Chef Yeo Kyung-ok’s YouTube channel. We’ve used tender pork neck instead of pork belly and opted for soy sauce over oyster sauce for a cleaner taste. Instead of spicy green chili peppers, we’ve used Korean green chili peppers (kkwari peppers) readily available at home, making it easy for anyone to follow. With simple ingredients and a quick cooking time, this dish is a fantastic rice accompaniment that’s perfect for busy days. Try making this delicious Pork and Cabbage Stir-fry today!
Main Ingredients- 1/2 head of cabbage (approx. 300g)
- 300g pork neck
- 1 handful of Korean green chili peppers (kkwari peppers) (approx. 10 peppers)
Aromatics and Seasoning- 5 cloves garlic, minced
- 1/2 stalk of green onion
- 1/3 portion of ginger (about 1 clove garlic size), minced
- 3 Tbsp soy sauce (approx. 45ml)
- 2 Tbsp cooking wine (e.g., Cheongju) (approx. 30ml)
- Pinch of black pepper
- 5 cloves garlic, minced
- 1/2 stalk of green onion
- 1/3 portion of ginger (about 1 clove garlic size), minced
- 3 Tbsp soy sauce (approx. 45ml)
- 2 Tbsp cooking wine (e.g., Cheongju) (approx. 30ml)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare your vegetables. Remove the core from the cabbage and slice it into thick shreds about 0.5cm wide. Cut the pork neck into bite-sized pieces (about 3-4cm). For the kkwari peppers, cut them in half, remove the seeds and stems, then slice them into shreds similar in thickness to the cabbage. Finely mince the green onion, garlic, and ginger. Having your ingredients prepped like this will make the cooking process much smoother.
Step 2
Prepare a deep frying pan or a wok. Add a generous amount of cooking oil (3-4 Tbsp) and heat it over high heat. Once the oil is hot, get ready to start stir-frying the ingredients.
Step 3
Add all the prepared pork neck to the hot pan and stir-fry quickly over high heat. Keep stirring occasionally to prevent the meat from sticking together, cooking until it’s nicely browned and slightly crispy. It’s important to sear the outside to lock in the juices.
Step 4
Once the pork has rendered some delicious fat, add the minced green onion and minced ginger and stir-fry together to release their fragrance. (Add the minced garlic later to prevent it from burning and to preserve its aromatic flavor.) As the aroma of the green onion and ginger rises, add 2 Tbsp of soy sauce and 2 Tbsp of cooking wine, and stir-fry rapidly. Be sure to cook until the alcohol from the cooking wine has completely evaporated; this removes any raw alcohol smell and enhances the flavor.
Step 5
Now, add the shredded cabbage to the pan. Sprinkle with the remaining 1 Tbsp of soy sauce and a pinch of black pepper. Stir-fry quickly, just until the cabbage begins to soften slightly, but don’t overcook it. The goal is to retain a bit of its crispiness.
Step 6
Once the cabbage has softened slightly, add the sliced kkwari peppers and minced garlic for the final stir-fry. Stir-fry for just about 30 seconds to allow the flavors of the garlic and peppers to meld with the rest of the dish. Avoid cooking for too long, as this can make the kkwari peppers mushy.
Step 7
Your delicious Pork and Cabbage Stir-fry is ready! Serve it over hot rice or enjoy it as a side dish. It’s a simple yet satisfying meal.
