Dry Pot Hand-Torn Cabbage
Editorial adaptation: A quick and satisfying stir-fry made with cabbage, pork belly, aromatics, and doubanjiang. The cabbage turns sweet and crisp-tender as it absorbs the rich, savory, and mildly spicy flavors, making it perfect with rice.
Ingredients
- 1/2 head cabbage
- 200 g pork belly
- 1 tablespoon reduced-sodium doubanjiang
- dried chilies, to taste
- 1 section large scallion (dacong)
- 3 slices ginger
- 5 cloves garlic
- 1 tablespoon light soy sauce
- 1/2 tablespoon oyster sauce
- 1 tablespoon chicken bouillon
- a little sugar
- 1 g salt
Steps
- 1
Prepare all the ingredients.
- 2
Tear the cabbage into pieces by hand and rinse clean. Slice the pork belly, cut the large scallion into sections, shred the ginger, and slice the garlic.
- 3
Add an appropriate amount of cooking oil to a wok. Once hot, add the pork belly slices and stir-fry until both sides are lightly browned.
- 4
Add the shredded ginger, scallion sections, sliced garlic, and dried chili segments, and bloom in oil until fragrant.
- 5
Add the doubanjiang, light soy sauce, and oyster sauce, and stir-fry evenly.
- 6
Cook until the sauce is fragrant.
- 7
Add the cabbage and stir-fry evenly until softened. While cooking, you can drizzle in a little water so the sauce coats the cabbage more evenly.
- 8
Finally, season with salt, chicken bouillon, and a little white sugar, then stir-fry evenly.
- 9
Transfer to a plate. The cabbage is sweet, crisp, and full of the aroma of pork belly—savory and spicy, and especially good with rice.
- 10
You really have to try this dry pot hand-torn cabbage—it's incredibly delicious and wonderfully fragrant.
Tips
No extra tips yet.
More from Hunan Cuisine
Hunan Cuisine
Steamed Pork Ribs with Cured Pork
This hearty steamed dish combines pork ribs and slices of cured pork for a rich, savory flavor that is especially good with rice. The cured pork is first rendered with chili powder, then layered over the ribs and pressure-steamed until fragrant and tender.