Stir-fried Pork Neck with Pickled Cabbage Recipe - Cooking with Fen & Lady First
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00:00 Ingredients
00:28 1. How to Pickle Cabbage
03:40 2. Stir-frying Pork Neck
04:52 3. Stir-frying Pickled Cabbage
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❤️ "Stir-fried Pork Neck with Pickled Cabbage Recipe" Ingredients (Serves 6) - Cooking with Fen & Lady First
💛 Main Ingredients:
Pork Neck: 300g
Pickled Cabbage: 500g
Garlic: 5 cloves
Chili Pepper: Half
Cilantro: A handful (for garnish, optional)
💛 Seasonings:
Salt: 1g
Olive Oil: 3 tablespoons
Light Soy Sauce: 1 tablespoon
Sugar: 1g
MSG 0.5g (optional)
💛 Main Tools:
Chinese wok
❤️Directions:
1. 00:28 Making Pickled Cabbage:
- (1) 1000cc water + 20g non-iodized salt
- (2) Remove the outermost leaves of the cabbage, no need to wash, just soak in salt water
- (3) The cabbage should not be exposed above the surface of the salt water. Use a small plate to press the cabbage into the water to keep it submerged.
- (4) Fermentation time is 4 days (hot weather) to 7 days (cold weather). Use clean, sterilized tongs to taste-test; when the acidity is to your liking, discard the salt water, transfer the pickled cabbage to a storage container, and refrigerate. Use sterilized tools to take out the desired amount for cooking. Pickled cabbage can be preserved for about 2 months in the fridge.
2. 03:40 Stir-frying Matsusaka Pork (Pork Neck):
- Sauté minced garlic in water until fragrant.
- Add the pork, then the oil.
- When the pork turns white, reduce the heat to low and stir-fry, seasoning with salt and soy sauce.
- Add 1 tablespoon of water, cover the wok, and cook on low heat for about 5 minutes, stirring occasionally.
3. 04:52 Stir-frying Pickled Cabbage:
- Rinse the pickled cabbage and squeeze out the excess water.
- Spread out the pickled cabbage, cut it into appropriate-sized pieces, and squeeze out the water again.
- Stir-fry the cabbage, adding sugar, MSG, chili pepper, and oil. Stir-fry for about 3 minutes. (Cooking time may vary depending on your stove’s heat output; use as a reference.)
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25 июл 2024
