Ingredients

• 1 head cabbage
• 200g pork belly
• 2 Thai chili peppers
• 60ml cooking oil
• 5ml cooking wine
• 5ml light soy sauce
• 5ml black vinegar
• 2g chicken bouillon
• 2 slices ginger
• 2 cloves garlic
• 0.5 stalk garlic chives
• 5g salt

Steps

1. Cut cabbage in half and remove the white core
2. Hand-tear cabbage leaves, soak in water with 2g salt, then drain
3. Prepare ginger, garlic, chili peppers and garlic chives
4. Slice pork belly and rinse with water
5. Heat 30ml oil in wok, stir-fry cabbage over high heat for 1 minute, add 3g salt and continue stir-frying for 2 minutes, then set aside
6. Heat remaining 30ml oil, stir-fry pork belly over high heat for 1 minute
7. Add prepared aromatics and stir-fry for 1 minute
8. Return cabbage to wok, add vinegar, cooking wine, chicken bouillon and soy sauce, stir-fry over high heat for 2 minutes then serve