Dry Pot Hand-Torn Cabbage
Editorial adaptation: A quick and satisfying stir-fry made with cabbage, pork belly, aromatics, and doubanjiang. The cabbage turns sweet and crisp-tender as it absorbs the rich, savory, and mildly spicy flavors, making it perfect with rice.
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Translated from a real Chinese home-kitchen recipe — never AI-invented.
Ingredients
- 1/2 head cabbage
- 200 g pork belly
- 1 tablespoon reduced-sodium doubanjiang
- dried chilies, to taste
- 1 section large scallion (dacong)
- 3 slices ginger
- 5 cloves garlic
- 1 tablespoon light soy sauce
- 1/2 tablespoon oyster sauce
- 1 tablespoon chicken bouillon
- a little sugar
- 1 g salt
Steps
- 1
Prepare all the ingredients.
- 2
Tear the cabbage into pieces by hand and rinse clean. Slice the pork belly, cut the large scallion into sections, shred the ginger, and slice the garlic.
- 3
Add an appropriate amount of cooking oil to a wok. Once hot, add the pork belly slices and stir-fry until both sides are lightly browned.
- 4
Add the shredded ginger, scallion sections, sliced garlic, and dried chili segments, and bloom in oil until fragrant.
- 5
Add the doubanjiang, light soy sauce, and oyster sauce, and stir-fry evenly.
- 6
Cook until the sauce is fragrant.
- 7
Add the cabbage and stir-fry evenly until softened. While cooking, you can drizzle in a little water so the sauce coats the cabbage more evenly.
- 8
Finally, season with salt, chicken bouillon, and a little white sugar, then stir-fry evenly.
- 9
Transfer to a plate. The cabbage is sweet, crisp, and full of the aroma of pork belly—savory and spicy, and especially good with rice.
- 10
You really have to try this dry pot hand-torn cabbage—it's incredibly delicious and wonderfully fragrant.
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