{"id":30542,"title":"Pork and Cabbage Stir Fry","modified":"2025-02-18T15:55:51+01:00","plain":"A quick and simple Asian pork stir-fry recipe like in your favorite restaurant\n\n\n\nThis 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.  \n\n\n\nThe Cantonese fried rice recipe goes very well as a side dish\n\n\n\nIt'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. \n\n\n\nOr even the vegetable noodles recipe\n\n\n\nWhat is Chinese Pork Stir-Fry? \n\n\n\nYes, you thought it was a generic recipe, but there are indeed a few things to say about this Asian recipe. \n\n\n\nThe dish falls into a category common to the provinces of Hunan, Sichuan, and Hubei called \u201cDry pot\u201d. Basically, water is avoided as much as possible, meaning the result won't be a saucy dish.  \n\n\n\nThe cumin beef comes from Hunan province\n\n\n\nI'm even inclined to say it will be an \u201coil-based\u201d dish, as there's a generous amount that can be used to further flavor the rice or side dish \n\n\n\nThe Main Ingredients of Pork and Chinese Cabbage Stir-Fry\n\n\n\n\n\n\n\nNappa cabbage: A tender and crunchy leafy vegetable widely used in Asian cuisine. It brings freshness and a light texture to the dish.\n\n\n\nShaoxing wine: A Chinese rice wine used to enhance the flavor of meats and sauces. It adds an umami and slightly sweet note. \n\n\n\nLight soy sauce: A lighter and saltier soy sauce, ideal for seasoning without coloring the dish too much. It adds a savory depth. \n\n\n\nCornstarch: Used to tenderize the meat and help it crisp up. It allows for better absorption of flavors. \n\n\n\nSesame 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.\n\n\n\n\n\n\tPork and Cabbage Stir Fry\n\t\t\n\t\tA quick and simple Asian pork stir-fry recipe like in your favorite restaurant\t\n\t\n\t\tWok\t\n\t\n\t\t200 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)Marinade1 teaspoon shaoxing wine1 teaspoon light soy sauce0.5 teaspoon cornstarchSeasonings2 tablespoons light soy sauce0.5 teaspoon salt1 teaspoon of sugar1 tablespoon sesame oil\t\n\t\n\t\tPreparationMarinate the meat for at least 10 minutes. Use your hands generously to ensure it coats all the meat well. CookingIn 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.Fry for half a minute until fragrant.Add the cabbage and stir-fry for 2 minutes.Add the green parts of the green onionsAdd soy sauce, salt, and sugar, stir-fry a bit more.Turn off the heat and drizzle with sesame oil before serving.\t\n\t\n\t\tUse a hot wok for optimal cooking.\nYou can adjust the amount of chili according to your spice tolerance. \n\t\n\t\n\t\tMain courseChineseHuile de s\u00e9same, Ma\u00efzena, Porc, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/30542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=30542"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/30542\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/30523"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=30542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=30542"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=30542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}