Japanese · Dinner
Pork Belly and Cabbage Stir Fry
Thin-sliced pork belly stir-fried in a wok with cabbage until the fat renders crisp and the leaves char at the edges, seasoned with garlic, ginger, soy sauce and a touch of sake and sugar for a glossy, savoury-sweet finish. Served hot over steamed rice with scallion.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
521Calories
29.1gProtein
24.6gFat
42.8gCarbs
6.2gSugar
2.5gFiber
1287mgSodium
108mgChol
8.8gSat Fat
580mgPotassium
75mgCalcium
2.3mgIron
1.1mcgVitamin B12
32mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the pork belly thinly and shred the cabbage; keep separate.
2
Sear
Heat vegetable oil in a wok over high heat, add pork belly in a single layer, and sear 3–4 minutes until edges curl and fat turns golden and crisp.
3
Stir-fry
Push pork to one side, add garlic and ginger to rendered fat, stir 30 seconds until fragrant, then add cabbage and toss constantly over high heat 3–4 minutes until leaves wilt but ribs hold crunch. Pour soy sauce, sake and sugar around the edge, tossing for 1 minute until reduced to a glossy coating. Drizzle sesame oil and toss over medium heat 15 seconds until glossy.
4
Plate
Spoon rice into a bowl, top with pork and cabbage stir-fry, and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g pork belly
- 300g300g cabbage
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sake
- 1 tsp1 tsp sugar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp vegetable oil
- 22 scallion
- 300g300g steamed white rice, to serve
