A quick and simple Asian pork stir-fry recipe like in your favorite restaurant
This dish originates from the Chinese cuisine of Hubei province. Quick and simple to prepare, it pairs wonderfully with a good rice recipe, or delicious Asian stir-fried noodles.
It’s very flavorful, so it’s best to keep the side dish neutral to fully enjoy it. Of course, you can do as you like, my fried rice is very good too.
What is Chinese Pork Stir-Fry?
Yes, you thought it was a generic recipe, but there are indeed a few things to say about this Asian recipe.
The dish falls into a category common to the provinces of Hunan, Sichuan, and Hubei called “Dry pot”. Basically, water is avoided as much as possible, meaning the result won’t be a saucy dish.
I’m even inclined to say it will be an “oil-based” dish, as there’s a generous amount that can be used to further flavor the rice or side dish
The Main Ingredients of Pork and Chinese Cabbage Stir-Fry
Nappa cabbage: A tender and crunchy leafy vegetable widely used in Asian cuisine. It brings freshness and a light texture to the dish.
Shaoxing wine: A Chinese rice wine used to enhance the flavor of meats and sauces. It adds an umami and slightly sweet note.
Light soy sauce: A lighter and saltier soy sauce, ideal for seasoning without coloring the dish too much. It adds a savory depth.
Cornstarch: Used to tenderize the meat and help it crisp up. It allows for better absorption of flavors.
Sesame oil: A fragrant oil very common in Asian cuisine, added at the end of cooking to enhance the taste of the dish with its toasted flavor.
Pork and Cabbage Stir Fry
Matériel
Ingredients
- 200 g pork belly Sliced into small, thin strips (small squares)
- 7 leaves of Chinese cabbage Washed, roughly torn by hand and completely drained
- 8 cloves garlic trenches
- 1 Piece of ginger About 5 cm, sliced
- 2 red chili peppers Fresh, cut into small slices
- 5 green onions Cut into small segments, green parts separated from white parts
Marinade
- 1 teaspoon shaoxing wine
- 1 teaspoon light soy sauce
- 0.5 teaspoon cornstarch
Seasonings
- 2 tablespoons light soy sauce
- 0.5 teaspoon salt
- 1 teaspoon of sugar
- 1 tablespoon sesame oil
Procédé
Preparation
- Marinate the meat for at least 10 minutes. Use your hands generously to ensure it coats all the meat well.200 g pork belly, 1 teaspoon shaoxing wine, 1 teaspoon light soy sauce, 0.5 teaspoon cornstarch
Cooking
- In a wok, heat a generous amount of oil (1 to 1.5 cm) over medium-high heat.
- Fry the pork, stirring until golden brown.
- Move the pork to one side of the wok.
- Add the garlic, ginger, white parts of the green onions, and chili peppers.8 cloves garlic, 1 Piece of ginger, 2 red chili peppers, 5 green onions
- Fry for half a minute until fragrant.
- Add the cabbage and stir-fry for 2 minutes.7 leaves of Chinese cabbage
- Add the green parts of the green onions
- Add soy sauce, salt, and sugar, stir-fry a bit more.2 tablespoons light soy sauce, 0.5 teaspoon salt, 1 teaspoon of sugar
- Turn off the heat and drizzle with sesame oil before serving.1 tablespoon sesame oil
