This recipe showcases the delicate balance between veg and meat in a South-East Asian style stir fry. The veg is blanched separately, before added to the stir-frying pork to ensure everything is cooked evenly.
How to tailor the recipe to your tastes
If you aren't a fan of cabbage, the cabbage can be substituted for any other vegetable. Just be sure to blanch them first before stir frying for even cooking. And if you prefer a dish with a bit more sauce, simply add in more chicken stock.
What kind of pork should I use?
You can use any type of skinless pork, belly, shoulder or loin, depending on your preference. In this instance we used pork belly.
- 250g pork
- 1 pointy cabbage (hispi)
- 1 tbsp of neutral cooking oil
- 2 cloves of garlic, minced
- A thumb of ginger, equivalent to the amount of garlic
- 1 tbsp of fermented black beans, lightly crushed and chopped
- 4 spring onions
- 1 tbsp Shaoxing wine
- 2 tsp light soy sauce
- 2 tbsp oyster sauce
- 150ml chicken stock
- 1 tbsp potato starch
- Cut the pork into 3cm thick strips or steaks. Slice each strip or steak further into 2-3mm slices ready for stir frying.
- Marinate the pork slices with the salt, light soy sauce, Shaoxing wine and a pinch of white pepper. Leave for 20 mins at room temperature before stir frying
- Split the hispi cabbage into quarter wedges. Depending how big your cabbage is, and how much you want to eat, blanch one or two quarters until the core is just starting to soften. Shock straight away in cold water.
- Rinse and squeeze dry. Cut out the core and slice the core thinly. Cut the leaves and separate ready for stir frying.
- Heat up the oil in a wok on a medium to low heat, and gently fry the garlic, ginger and fermented black beans.
- When these aromatics become fragrant add the pork and spring onion whites, raise the heat to high and stir fry
- When the pork has lost it’s rawness add the cabbage and continue stir frying.
- Then pour in the remaining Shaoxing wine and soy sauce, around the edge of the wok. Add in the oyster sauce and chicken stock.
- To thicken the sauce use the potato starch to make a slurry. Then add the slurry gradually until thickened to your liking
- Add spring onion greens and remove from heat immediately to prevent the sauce from getting too gloopy. Serve immediately.