Ingredients for Hand-torn Cabbage
| Chinese Cabbage 1 head | Skinless Pork Belly 150g |
| Pig Stomach Mushroom 4 stems | Garlic 4 cloves |
| Small Red Chili 1 | # {Sauce} |
| Sugar 1/3 tsp | Oyster Sauce 1/2 tsp |
| Soy Sauce 2 tsp | #Add before serving |
| Rice Vinegar 1/2 tsp | Sichuan Peppercorn Oil a few drops |
Steps for Hand-torn Cabbage
Step 1
Choose organic high-quality Chinese cabbage, peel off the outer skin, and wash it. Flatten with the back of a knife, cut in half, and tear into bite-sized pieces by hand.
Step 2
Crush and chop the garlic. Finely chop the deseeded small red chili. Cut pig stomach mushrooms (or other mushrooms of your choice) into bite-sized pieces.
Step 3
Take a little bit of fatty and lean skinless pork belly, and slice them thinly.
Step 4
Mix sugar, oyster sauce, and soy sauce in a bowl in advance.
Step 5
Heat a pan with a little vegetable oil, stir-fry the fatty pork belly over medium heat first, then add the lean pork belly and stir-fry until the fat is released and the edges are crispy.
Step 6
Push the meat to one side, stir-fry the chopped small red chili and garlic in the oil. Then stir-fry the pig stomach mushrooms for about a minute until cooked.
Step 7
Increase the heat, add the Chinese cabbage, and stir-fry continuously. When the leaves are slightly translucent with crispy edges, pour in the seasoned sauce from the bowl and continue stir-frying.
Step 8
Before removing from heat, add rice vinegar to the pan, then add a few drops of Sichuan peppercorn oil after turning off the heat. Mix well and serve with rice.
