China · Hunan
Hand-Torn Cabbage
Cabbage torn into rough pieces and stir-fried hard with pork belly, vinegar and dried chili. Sour, spicy and still crunchy where it should be.
Tearing cabbage rather than slicing it is what keeps the leaves partly whole, so some pieces stay soft while others keep their bite. The dish is a Hunan standard, and its sourness comes from vinegar added late rather than from a souring ingredient in the pan. Stir-frying in two stages, once for the cabbage and once for the meat, keeps the pork from going greasy.
Ingredients
- cabbage1 pieces
- pork belly200 g
- bird's eye chili2 pieces
- cooking oil60 ml
- cooking wine5 ml
- light soy sauce5 ml
- black vinegar5 ml
- chicken bouillon powder2 g
- ginger2 pieces
- garlic shoots0.5 pieces
- salt5 g
Directions
- 1
Halve the cabbage and remove the white middle section [see picture one].
- 2
Tear the cabbage by hand. Put 2 g salt in a bowl of water, wash the cabbage in it and drain [see picture two].
- 3
Prepare the ginger slices, garlic, bird's eye chili and garlic shoots and set aside [see picture three].
- 4
Slice the pork belly, rinse it in water and set aside.
- 5
Add 30 ml cooking oil to the wok, add the cabbage and stir-fry over high heat for 1 minute, then add 3 g salt, keep stir-frying for 2 minutes and take it out.
- 6
Add 30 ml cooking oil to the wok, add the pork belly and stir-fry over high heat for 1 minute.
- 7
Add the ginger and the other prepared ingredients and stir-fry for 1 minute.
- 8
Return the cabbage, stir-fry, then add the black vinegar, cooking wine, chicken bouillon powder and cooking wine again. Keep stir-frying over high heat and turn out after 2 minutes.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.