Pork Stir-Fry with Pickled Cabbage

Name: Pork Stir-Fry with Pickled Cabbage
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 6 oz pork shoulder or pork belly; 1/2 head pickled green cabbage; 1 tbsp garlic, minced; 3 whole dried red chilies; 2 whole scallions; 2 tbsp water; 1 tsp cornstarch; 1 tsp Shaoxing wine; 2 tsp light soy sauce; 1/4 tsp dark soy sauce; 2 tbsp oil; 1 tsp sugar; 1 tsp sesame oil; 1 pinch white pepper

This pork stir-fry with pickled cabbage is savory, tangy, and full of bold wok-fried flavor. Tender marinated pork, garlicky aromatics, and dried chilies come together in a fast, satisfying dish that is perfect for a weeknight dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

pork shoulder or pork belly
6 oz
pickled green cabbage
0.5 head
garlic, minced
1 tbsp
dried red chilies
3 whole
scallions
2 whole
water
2 tbsp
cornstarch
1 tsp
Shaoxing wine
1 tsp
light soy sauce
2 tsp
dark soy sauce
0.3 tsp
oil
2 tbsp
sugar
1 tsp
sesame oil
1 tsp
white pepper
1 pinch

Step-by-Step Instructions

Place the pork in a medium bowl with the water, cornstarch, Shaoxing wine, light soy sauce, dark soy sauce, and white pepper. Mix until the liquid is fully absorbed and the pork looks evenly coated. Let it marinate for at least 15 minutes, or cover and refrigerate overnight.

Rinse the pickled cabbage briefly to remove excess brine, then squeeze out as much moisture as possible. Slice it into 1/2-inch strips so it cooks quickly and evenly.

Heat a wok or large skillet over high heat until very hot. Add 1 tbsp oil, then spread in the pork. Stir-fry for 2 to 3 minutes, until lightly browned on the edges and nearly cooked through. Transfer the pork to a plate, leaving any oil in the wok.

Add the remaining 1 tbsp oil to the wok, then add the pickled cabbage. Stir-fry for 2 to 3 minutes to drive off excess moisture and concentrate its flavor.

Return the pork to the wok and add the garlic, dried red chilies, sugar, sesame oil, and a little extra white pepper if desired. Stir-fry for 1 minute, tossing well. If the mixture seems dry, add 1 to 2 tbsp water to help the seasoning coat everything evenly. Stir in the scallions and serve hot.