The supermarket in our neighborhood occasionally has pork belly on sale. When that happens, this Cabbage Stir-Fry with Pork Belly is something we really love to make. Since pointed cabbage and the other ingredients aren’t particularly expensive, you can whip up a delicious and affordable weeknight meal in no time. We love this simple stir-fry that’s normally ready in under 30 minutes!
Many people tend to grill pork belly in summer for a BBQ. We do that sometimes too, but we use it much more often for stir-fry dishes. Well, it’s not just us who are doing so – many people in Asia, where this dish here is coming from, also love to use pork belly as a component in a stir-fry dish. Perhaps not exactly the way we’re preparing it here, but definitely in a similar form.
We love tossing meat and veggies into a hot wok. Those dishes are usually very quick to make and pretty much always delicious! To be honest, it doesn’t really matter what kind of protein you use – pork belly, chicken, beef, or plain tofu – all of it works fine. The same goes for the veggies. Use whatever is in season. In winter, that can be pointed cabbage, Chinese cabbage, or root veggies, and in summer, bell peppers, zucchini, or beans are great for dishes like this one here. Whatever you choose, the result is sure to be delicious. Provided, of course, that everything is well-seasoned.
A good, flavorful sauce is an essential part of the whole experience for many stir-fry dishes. Without the right spices and some umami, it would simply be protein and veggies, briefly cooked and then…. nothing else. Certainly something you could eat, but not really good.
The sauce we use for this pork belly and cabbage is a basic sauce we prepare for many stir-fry dishes. Some dark and light soy sauce, oyster sauce, a little rice vinegar, and brown sugar. That’s really all you need to boost the flavors of the meat and veggies. If you like it a little spicier, throw in some chopped garlic, ginger, and/or some crispy chili oil. We use chili oil frequently because it goes well with so many dishes – even though it’s not used in every regional cuisine. We simply love to add it everywhere when some heat is required.
A quick note about the pork belly: Use raw pork belly – not the cured kind. Theoretically, you can fry cured pork belly, but you need to be careful and do that over a lower heat. At temperatures above 150°C (300°F), potentially carcinogenic nitrosamines can develop when frying cured meat, and this should be avoided if possible.
If you enjoy creating dishes with a wok, you can find more delicious recipes here on the blog to try. Our Singapore Noodles with Pork are a perfect example of that. A dish everybody loves to eat. You do have to do some chopping beforehand, but with a little help, everything is ready quickly.
Equally delicious and just as easy to make is our Egg & Veggie Fried Rice prepared in a wok. It’s the perfect weeknight meal that tastes just as good when reheated for lunch the next day. That is, of course, assuming there are any leftovers. That’s rarely the case at our house, because we hardly have leftovers. What I wanted to say, we eat a lot. ;P
INGREDIENTS / ZUTATEN
(4 serving)
For the stir-fry:
some toasted sesame oil* for frying
12.7 oz. (360g) pork belly, cut into thin strips
1 small pointed cabbage (about 23 oz./650g)
2 tbsp. of water
1 large carrot, in sticks (julienne)
3 spring onions, cut into pieces
For the seasoning sauce:
2 tbsp. dark soy sauce*
2 tbsp. oyster sauce*
1-2 tbsp. light soy sauce*
1 tbsp. rice vinegar*
1 tsp. brown sugar
some crispy chili oil* (optional)
(4 Portionen)
Für das Stir-Fry:
etwas geröstetes Sesamöl* zum Anbraten
360g Schweinebauch bzw. Bauchspeck, in dünnen Streifen
1 kleiner Spitzkohl (etwa 650g)
2 EL Wasser
1 große Karotte, in Stiften
3 Frühlingszwiebeln, in Stücken
Für die Würzsauce:
2 EL dunkle Sojasauce*
2 EL Austernsauce*
1-2 EL helle Sojasauce*
1 EL Reisessig*
1 TL brauner Zucker
etwas Crispy Chili Öl* (optional)
DIRECTIONS / ZUBEREITUNG
1. Start with preparing the meat and the veggies. Remove the rind from the pork belly (of there is still some attached), then cut the meat into thin strips. Quarter the pointed cabbage, remove the core, and cut it into bite-sized pieces. Peel the carrot and cut it into thin sticks (julienne). Cut the spring onion into 5cm (2-inch) pieces. Keep everything ready for cooking.
2. For the seasoning sauce, combine the dark soy sauce, oyster sauce, light soy sauce, rice vinegar, and the sugar in a small bowl.
3. Heat up a large wok* (or a large frying pan) with some sesame oil. Add the pork belly and stir-fry for a few minutes until the meat is nicely browned and crispy. Add the pointed cabbage and stir-fry for a few more minutes with the meat. After about 2-3 minutes, add the water and continue to stir-fry. Once the cabbage has softened slightly, add the carrots and continue cooking, then add the seasoning sauce and mix well. Stir-fry everything for about 2-3 minutes longer. The veggies should soften, but not get mushy. For a spicier version, add a little crispy chili oil and mix it in. Serve the finished stir-fry with some rice on the side.
1. Zuerst das Fleisch und das Gemüse vorbereiten. Falls eine Schwarte am Fleisch ist, diese als Erstes entfernen und das Fleisch dann in dünne Streifen schneiden. Den Spitzkohl vierteln, den Strunk entfernen und dann in mundgerechte Stücke schneiden. Die Karotte schälen und dann in dünne Stifte (Julienne) schneiden. Die Frühlingszwiebel in etwa 5cm lange Stücke schneiden. Alles zum Kochen bereitstellen.
2. Für die Würzsauce die dunkle Sojasauce, Austernsauce, helle Sojasauce, Reisessig und den Zucker in einer kleinen Schüssel verrühren.
3. Einen großen Wok* (oder eine große Bratpfanne) mit etwas Sesamöl erhitzen. Den Schweinebauch dazugeben und einige Minuten anbraten, bis das Fleisch schön gebräunt und knusprig ist. Den Spitzkohl dazugeben und einige Minuten mit andünsten. Nach etwa 2-3 Minuten das Wasser dazugeben und alles unter ständigem Rühren weiter andünsten/anbraten. Sobald der Kohl etwas zusammengefallen ist, die Karotten dazugeben und kurz mit anschwitzen, dann die Würzsauce dazugeben und alles gut vermengen. Alles noch einmal etwa 2-3 Minuten andünsten/anbraten. Das Gemüse sollte weicher werden, aber nicht matschig. Wer es etwas schärfer mag, kann noch etwas Crispy Chili Öl dazugeben und untermischen. Das fertige Stir-Fry mit etwas Reis als Beilage servieren.
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Here is a version of the recipe you can print easily.
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Easy Cabbage Stir-Fry with Pork Belly
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:25
- Yield: 4 1x
- Category: Stir-Fry
- Method: -
- Cuisine: Asian
Description
If you need something to eat quick – try this delicious Cabbage Stir-Fry with Pork Belly. Easy to make and extremely tasty.
Ingredients
For the stir-fry:
some toasted sesame oil* for frying
12.7 oz. (360g) pork belly, cut into thin strips
1 small pointed cabbage (about 23 oz./650g)
2 tbsp. of water
1 large carrot, in sticks (julienne)
3 spring onions, cut into pieces
For the seasoning sauce:
2 tbsp. dark soy sauce*
2 tbsp. oyster sauce*
1-2 tbsp. light soy sauce*
1 tbsp. rice vinegar*
1 tsp. brown sugar
some crispy chili oil* (optional)
Instructions
1. Start with preparing the meat and the veggies. Remove the rind from the pork belly (of there is still some attached), then cut the meat into thin strips. Quarter the pointed cabbage, remove the core, and cut it into bite-sized pieces. Peel the carrot and cut it into thin sticks (julienne). Cut the spring onion into 5cm (2-inch) pieces. Keep everything ready for cooking.
2. For the seasoning sauce, combine the dark soy sauce, oyster sauce, light soy sauce, rice vinegar, and the sugar in a small bowl.
3. Heat up a large wok* (or a large frying pan) with some sesame oil. Add the pork belly and stir-fry for a few minutes until the meat is nicely browned and crispy. Add the pointed cabbage and stir-fry for a few more minutes with the meat. After about 2-3 minutes, add the water and continue to stir-fry. Once the cabbage has softened slightly, add the carrots and continue cooking, then add the seasoning sauce and mix well. Stir-fry everything for about 2-3 minutes longer. The veggies should soften, but not get mushy. For a spicier version, add a little crispy chili oil and mix it in. Serve the finished stir-fry with some rice on the side.
Notes
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