Chaozhou Pickled Cabbage with Pork Belly
Tangy and savory stir-fry of Chaozhou pickled cabbage and pork belly. The sour notes complement the rich meat perfectly, creating a mouthwatering dish that pairs excellently with rice.
Ingredients
8 items- Chaozhou pickled cabbage 200g
- Pork belly 150g
- Garlic cloves 3 cloves
- Dried chili peppers 2
- Light soy sauce 1 tablespoon
- Sugar 1 teaspoon
- Cooking wine 1 tablespoon
- Cooking oil 1 tablespoon
Nutrition
Steps （6 steps）
Soak the pickled cabbage in water for 10 minutes to reduce saltiness, drain and squeeze dry, then shred into thin strips. Slice pork belly into 3mm thick slices. Crush garlic cloves.
Heat oil in a wok over medium heat, add pork belly slices and stir-fry for about 3 minutes until they curl and turn golden brown, rendering excess fat.
Add crushed garlic and dried chili segments, stir-fry over medium heat for about 30 seconds until fragrant, being careful not to burn.
Increase heat to high, add shredded pickled cabbage and stir-fry quickly for about 2 minutes to release its aroma and let the cabbage absorb the meat juices.
Drizzle cooking wine along the edge of the wok, add soy sauce and sugar, continue stir-frying over high heat for about 1 minute until the sauce thickens and the cabbage becomes shiny.
Taste and add a little salt if needed (note the cabbage is salty), stir-fry to combine, then turn off heat and serve immediately.
Tips
Rendering the pork belly first creates flavorful oil that the pickled cabbage absorbs, resulting in a richer taste. Soaking the cabbage reduces excess salt.
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