Pork Belly with Cabbage (Gān Guō Bái Cài 干锅白菜)
Pork belly with cabbage is known as dry pot with Chinese cabbage in China. Learn how to make this simple but very delicious dish.
Servings: 2
Ingredients
- 300 g pork belly sliced thinly
- 1 piece of Peking cabbage washed dried and cut into smaller pieces
- 4 garlic cloves sliced
- 1 teaspoon fresh ginger chopped
- 3 green onions cut into smaller pieces
- 2-3 pcs fresh chilli peppers
Sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon Shaoxing rice wine or dry sherry
- ½ teaspoon white pepper
- ½ tablespoon sesame oil
Instructions
- Chop the pork belly, cabbage, garlic, ginger, green onions and chillies as directed.
- In a bowl, mix the soy sauce, sugar, salt, Shaoxing rice wine, sesame oil and white pepper. Mix well until the sugar and salt are completely dissolved.
- Use a minimal amount of oil in a hot wok and fry the pork belly until golden brown. Move it to the side of the wok.
- Add the garlic, ginger, green onions and chillies to the wok. Fry them briefly until they are tender.
- Add the chopped Chinese cabbage and sauté quickly until the cabbage starts to wilt and gets a nice crunch.
- Add the fried pork belly back to the wok and pour the prepared sauce over everything. Stir thoroughly to ensure all the ingredients are coated with the sauce.
- Heat for a few more minutes until all ingredients are well mixed and heated through. Serve the finished Gān Guō Bái Cài hot, ideally with rice.