Japanese · Dinner
Pork Belly and Cabbage Stir Fry (Gluten-Free)
Thin-sliced pork belly stir-fried with cabbage, ginger, and scallion in a tamari glaze finished with sesame oil and rice vinegar. Cabbage stays crisp-tender against richly rendered pork. This quick wok dish balances savory depth with light sweet-sharp edge and is served over steamed rice.
$5
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
610Calories
24.9gProtein
45.7gFat
24.3gCarbs
6.8gSugar
3.1gFiber
1210mgSodium
128mgChol
17.1gSat Fat
580mgPotassium
90mgCalcium
2mgIron
0.9mcgVitamin B12
40mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Slice pork belly into thin strips, shred cabbage, mince garlic, grate ginger, and separate scallion whites from greens.
2
Sear
Heat vegetable oil in a wok over high heat, add pork belly in a single layer, and cook 4 to 5 minutes, stirring occasionally, until browned and crisp.
3
Glaze
Add garlic, ginger, scallion whites, and cabbage to the wok; toss over high heat 2 to 3 minutes until wilted at edges. Pour in tamari, rice vinegar, mirin, and sugar; toss 1 minute until glossy.
4
Plate
Drizzle sesame oil over the stir-fry, scatter scallion greens on top, spoon over steamed rice, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g pork belly
- 360g360g cabbage
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallion
- 3 tbsp3 tbsp soy-sauce-tamari
- 2 tsp2 tsp rice-vinegar
- 2 tsp2 tsp mirin
- 2 tsp2 tsp sesame-oil
- 2 tsp2 tsp vegetable-oil
- 1/2 tsp1/2 tsp sugar-white
- 196g196g white-rice-cooked, to serve
