Japanese · Dinner
Pork Belly and Cabbage Stir Fry (Dairy-Free)
Pork belly is seared in a hot wok until edges crisp, then tossed with cabbage, garlic, and ginger in a soy and sake glaze finished with sesame oil. Scallions and toasted sesame seeds add crunch and texture. Served hot over steamed white rice.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
647Calories
26gProtein
45.3gFat
31.4gCarbs
8.4gSugar
2.7gFiber
1018mgSodium
163mgChol
17.5gSat Fat
735mgPotassium
72mgCalcium
2.5mgIron
1.1mcgVitamin B12
38mgVitamin C
gluten-free-adaptable
dairy-free
Instructions
1
Prep
Slice pork belly thin, shred cabbage, mince garlic and ginger, and keep them on the cutting board separately.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering, add pork belly in a single layer, and sear for 3 minutes until edges brown and crisp.
3
Cook
Push pork to the side, add garlic and ginger over medium-high heat, and stir 30 seconds until fragrant, then add cabbage and toss over high heat for 3 minutes until wilted and translucent at edges.
4
Deglaze
Pour sake, soy sauce, and sugar into the wok, stir constantly over high heat for 1 minute until the liquid reduces to a glossy glaze.
5
Finish
Remove from heat, drizzle in sesame oil, and toss until everything glistens.
6
Plate
Spoon the stir-fry over cooked white rice, scatter scallion and sesame seeds on top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz11 oz (311g)... wait, I need to recalculate. Let me use 210g pork belly for the hero protein band.
- 15 oz426g pork belly
- 3 cups240g cabbage
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp sake
- 1 tsp1 tsp sugar
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp vegetable oil
- 1 cup196g cooked white rice, to serve
