Japanese · Dinner
Pork Belly and Cabbage Stir Fry (High-Protein)
Pork belly seared until fat renders and crisps, tossed with cabbage wedges and stir-fried at high heat, finished in a soy-mirin glaze with edamame and a jammy egg for extra protein. Served over rice with scallion and sesame seeds.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
738Calories
53.9gProtein
38.3gFat
53.4gCarbs
11.8gSugar
6.8gFiber
1626mgSodium
348mgChol
13.5gSat Fat
1002mgPotassium
160mgCalcium
4.6mgIron
1.4mcgVitamin B12
44mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice pork belly thinly, cut cabbage into wedges, mince garlic, grate ginger, and halve the soft-boiled egg.
2
Sear
Heat a dry wok over medium-high heat 4–5 minutes, add pork belly in a single layer, and sear until fat renders and edges crisp.
3
Sauté
Push pork to one side, add garlic and ginger to rendered fat, and stir 30 seconds until fragrant and golden.
4
Stir-fry
Add cabbage and vegetable oil to wok, toss over high heat 3–4 minutes until leaves wilt but stems still have bite.
5
Glaze
Return pork to wok, add edamame, soy sauce, mirin and sugar, toss 1–2 minutes until sauce coats ingredients glossily.
6
Plate
Spoon rice into a bowl, top with stir-fry, arrange halved egg on top, and scatter scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz405g pork belly
- 22 large eggs
- 2/3 cup100g edamame, cooked
- 3 cups300g cabbage
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tbsp2 tbsp soy-sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame-oil
- 1 tsp1 tsp sugar-white
- 1 cup190g white-rice-cooked
- 2 tsp2 tsp sesame-seeds
- 1 tsp1 tsp vegetable-oil
