Pork and Cabbage Stir Fry

1 week ago 8

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Pork and Cabbage Stir Fry

This Pork and Cabbage Stir Fry is one of those recipes that looks like it came from a restaurant but costs about $3 to make at home. A small amount of pork belly goes a long way here because you render out all that fat first, then use it to cook the cabbage so everything picks up that rich, savory flavor. Garlic, ginger, a little soy sauce, and a drizzle of sesame oil at the end pull it all together in under 15 minutes. Serve it over a pot of white rice and you have a full dinner for four people for well under $5. This one earns a spot in the regular weeknight rotation.

Author: Penny Pinchin Mom
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 4 servings

Ingredients

5 oz pork belly, skin removed and sliced thin
6 large cabbage leaves, washed, hand torn into pieces, and completely dried
4 garlic cloves, sliced
1 small chunk of fresh ginger, sliced
4 Thai peppers, sliced into thin rounds (use fewer if your family doesn’t love heat)
3 green onions, cut into 1-inch sections, white and green parts separated
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 tablespoon sesame oil
Cooked white rice for serving

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Instructions

Make sure your cabbage is completely dry before you start. Wet cabbage will steam instead of stir fry and the whole dish turns soggy. A salad spinner works great here, or spread the pieces on a clean kitchen towel and pat them dry.
Heat a wok or large skillet over medium-high heat with just a tiny bit of oil. Add the sliced pork belly and cook until browned and the fat has rendered out, about 3 to 4 minutes. Push the pork to one side of the pan.
Add the garlic, ginger, Thai peppers, and the white parts of the green onions to the empty side of the pan. Stir fry for about 30 seconds until fragrant.
Add the cabbage and toss everything together. Stir fry for 2 to 3 minutes until the cabbage softens but still has a little crunch.
Add the soy sauce, sugar, and salt. Toss to coat. Remove from heat and drizzle with sesame oil. Toss once more, then top with the green parts of the green onions and serve immediately over white rice.

Notes

Dry cabbage is non-negotiable. This is the one step that makes or breaks the dish. Any water left on the cabbage will create steam in the pan and you will end up with a limp, watery stir fry instead of the slightly crispy, caramelized result you want. Take the extra two minutes to dry it thoroughly.

Budget notes. Pork belly is the secret weapon of budget cooking. A small amount, about 5 oz, is all you need because the fat it renders out does the heavy lifting for flavor throughout the whole dish. At $3 to $6 per pound at most Walmart locations, 5 oz costs around $1.25. The cabbage, garlic, ginger, and green onions together cost less than $2. Add a pot of store-brand white rice and the whole meal for four comes in around $4.00.

Control the heat. Four Thai peppers gives this a solid kick. Cut it to two for a milder version, or leave the seeds out to tone it down further. Serrano peppers work as a substitute if your store doesn’t carry Thai peppers.

Swap the protein. Thinly sliced pork shoulder or even bacon works in place of pork belly and is often easier to find. Chicken thighs sliced thin are a leaner option that still picks up all the flavors well.

Storage. This is best eaten fresh off the stove. If you have leftovers, store them in an airtight container in the fridge for up to 3 days and reheat in a hot skillet rather than the microwave to keep the texture.