Hand-torn cabbage charred in a hot wok with seared pork belly, garlic and dried chilies, then finished with soy, Shaoxing wine and a splash of black vinegar. Wilted but still crunchy, and best with a bowl of rice.

Ingredients

For the stir fry

• 2 Tbsp oil
• 6 oz (170 g) pork belly, thinly sliced
• 5 garlic cloves, smashed and halved
• 5 dried red chilies, seeded and roughly chopped
• 1½ lb (680 g) cabbage, torn into bite-sized pieces, washed and dried well
• 2 scallions, cut into 2-inch lengths
• Pickled millet chilies

For the sauce

• 2 tsp Shaoxing wine
• 1 Tbsp soy sauce
• ½ tsp sugar
• 1 Tbsp water
• ½ tsp Chinese black vinegar, plus more for drizzling
• Salt, to taste

Instructions

1. Heat the oil in a wok over high heat. Add the pork and sear until caramelized.
2. Add the garlic and dried chilies, turn the heat down to medium and stir-fry for about 1 minute, keeping the garlic from burning.
3. Turn the heat back up to high, add the cabbage and cover. Cook for 3–5 minutes, stirring now and then, until the cabbage cooks down and lightly chars.
4. Uncover, turn the heat to medium and add the Shaoxing wine, soy sauce, sugar and water.
5. Stir in the black vinegar, scallions and pickled chilies, and season with salt. The cabbage should be wilted but still a little crunchy. Serve hot, with an extra drizzle of black vinegar.

Notes & substitutions