This tangy and spicy pork belly and cabbage dish can be prepared in just 15 minutes and is a perfect home-style meal that will have you reaching for more rice. The key is the blended sauce featuring black vinegar and Chinese five-spice powder, finished with sesame oil. The broth, infused with the rich flavor of pork, is absolutely delicious.
Ingredients
Main Ingredients (2 servings)
- Cabbage 1/2 head
- Thinly sliced pork belly 100g
- Green onion 1/2
- Garlic 3-4 cloves
- Dried chili peppers 3-4
Seasonings
- Taihakugoma oil (high-quality sesame oil) 1 tbsp+
- Cooking Sake (Rice Wine) 3 tbsp
- Chicken Stock Granules 100-150cc
- [A] Black Vinegar 5 tbsp
- [A] Chinese Five-Spice Powder 1/2 tsp
- [A] Soy Sauce 1 tbsp
- [A] Salt 1 tsp
- Pepper (to taste)
- Sesame Oil 2 tbsp
Steps
- Remove the core from the cabbage with a knife, then tear the rest into bite-sized pieces by hand. Pound the core.
- Cut the pork belly into large, bite-sized pieces.
- Slice the green onion diagonally.
- Heat 1 tbsp+ of Taihakugoma oil in a frying pan and stir-fry 100g of thinly sliced pork belly.
- Once the surface of the pork turns white, remove it from the frying pan.
- In the same frying pan, add 3-4 cloves of garlic and 3-4 dried chili peppers, and stir-fry over medium-low heat until fragrant.
- Once fragrant, add all the torn cabbage.
- Pour in 3 tbsp of Cooking Sake (Rice Wine), then add 100-150cc of Chicken Stock Granules, cover, and simmer for 3 minutes.
- While the cabbage is simmering, prepare the blended sauce. In a bowl, combine 5 tbsp of Black Vinegar, 1/2 tsp of Chinese Five-Spice Powder, 1 tbsp of Soy Sauce, and 1 tsp of Salt. Mix well to prevent lumps.
- Once the cabbage is tender and wilted, return the reserved pork belly to the frying pan.
- Add the prepared blended sauce and mix gently.
- Add the diagonally sliced green onion and mix gently.
- For the finishing touch, generously sprinkle with pepper (to taste) and drizzle with 2 tbsp of sesame oil.
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