5 from 2 votes
Dry Pot Cabbage |chinasichuanfood.com
Pork and Cabbage Stir Fry
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Amazing pork and cabbage stir fry with a dry pot method
Course: Side Dish
Cuisine: Chinese
Keyword: Cabbage, Drypot, pork
Servings: 3
Calories: 224 kcal
  • 100 g pork belly skin removed and sliced
  • 5 large leaves of cabbage washed, hand shredded and completely drained
  • 4 garlic cloves sliced
  • 1 small chunk of ginger sliced
  • 4 fresh Thai peppers cut into small circles
  • 3 green onions cut into small sections and separate green parts and white part
  • 1 tbsp. light soy sauce
  • 1/4 tsp. salt
  • 1/2 tsp. sugar
  • 1/2 tbsp. sesame oil
  1. Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
  2. Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
  3. Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.
Nutrition Facts
Pork and Cabbage Stir Fry
Amount Per Serving
Calories 224 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 24mg 8%
Sodium 455mg 19%
Potassium 192mg 5%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 5g 10%
Vitamin A 4.1%
Vitamin C 33.8%
Calcium 3.2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.