Rustic Torn Cabbage and Pork Skillet
If you’re staring at a head of cabbage in your fridge wondering how to make it exciting, I have the perfect answer. This recipe is your new secret weapon for weeknight dinners. It transforms humble cabbage into a wildly flavorful, savory, and slightly spicy dish in just 20 minutes flat. The magic here is in the technique—tearing the cabbage by hand instead of chopping it. This creates beautifully rustic edges that catch the sauce and cook to a perfect tender-crisp texture. Forget boiled, mushy cabbage; this stir-fry is vibrant, aromatic, and so incredibly simple to make, even if you’re a complete beginner in the kitchen. It’s a hearty, satisfying dish that proves delicious food doesn’t have to be complicated. Before you start, let’s gather our ingredients. This recipe is wonderfully flexible, so don’t worry if you can’t find the exact items. For the Stir-Fry: 1 medium head of green cabbage: About 2 lbs (or roughly 1 kg). The key is to use a standard green cabbage. Savoy or even Napa cabbage can work in a pinch, but their texture will be slightly softer. A handful of cooked pork (about 1/2 cup, chopped): The original recipe calls for “熟大肉” (shú dà ròu), which simply means cooked pork, often referring to boiled pork belly. For an amazing and easy-to-find substitute, use thick-cut bacon or pancetta! Simply chop it up and you can fry it right in the pan. Leftover roast pork or even smoked sausage would also be delicious. 1 medium yellow onion: The original uses “皮芽子” (pí yá zi), a regional term for onion. A standard yellow or red onion will provide the perfect sweet, aromatic base. 1 fresh red chili: A Fresno or red jalapeño is perfect for adding a mild, pleasant heat. If you prefer less spice, remove the…
