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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