Stir-Fried Cabbage with Crispy Pork

Ingredients

• 500 g cabbage, chopped and separated
• 300 g pork belly, sliced, with top skin removed
• ½ tsp white peppercorns
• 2 Thai chili
• 2 tbs garlic
• 1 tsp shrimp paste (gapi)
• ½ tbs soy sauce
• ½ tbs fish sauce
• 1½ tbs oyster sauce
• 1 tsp sugar
• 1 tsp dark soy sauce

Directions

1. Prep: Chop cabbage and separate leaves. Slice pork belly into 1" pieces after removing outer skin.
2. Make Paste: Grind peppercorns, chili, garlic, and gapi into a paste.
3. Render Pork: Cook pork belly with a small amount of water over medium-high heat until fat renders, then remove to a collander to drain
4. Sauté: Add gapi paste and cook until fragrant, about 1 minute.
5. Cook Cabbage: Add cabbage and a little water, then stir-fry until tender.
6. Finish: Return the pork and add the sauces and sugar. Stir-fry until reduced to desired consistency.
7. Serve: Serve with jasmine rice.

Chef's Notes

• Use white pepper sparingly, as too much can overpower the subtle salty and sweet notes of sauce.
• This recipe works with other proteins such as chicken thigh or tofu

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