Steps
- Heat 2 tablespoons of canola oil in a wok over high heat. Sear 170g of thinly sliced pork belly until caramelized.
- Reduce to medium. Add 5 garlic cloves, smashed and halved, and 5 dried red chilies, deseeded and roughly chopped. Stir-fry for 1 minute.
- Add 680g of Taiwanese cabbage, torn into bite-sized pieces, washed, and dried, with 2 teaspoons of Shaoxing wine, 1 tablespoon of soy sauce, ½ teaspoon of sugar, and 1 tablespoon of water.
- Raise the heat to high, cover, and cook for 1-2 minutes. Uncover and add ½ teaspoon of Chinese black vinegar and 2 scallions, cut into 2in / 5cm lengths. Season with salt; toss until the cabbage is wilted but crisp.