Fermented Cabbage and Pork Belly Stir-Fry

British · Spring · 75 min · Serves 4 · By Lesapor Test Kitchen

This dish combines traditional British ingredients with the trendy theme of fermentation. The tangy notes of fermented cabbage pair beautifully with the rich, savory flavors of pork belly, creating a dish that is both comforting and invigorating. This intermediate-level recipe is perfect for those looking to explore the benefits of fermented foods while enjoying a hearty meal.

Ingredients

• 500 g pork belly, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, sliced
• 3 cloves garlic, minced
• 200 g fermented cabbage
• 1 tablespoon soy sauce
• 1 teaspoon black pepper
• 1 teaspoon caraway seeds
• 1/4 cup chicken stock
• Flaky sea salt, to taste

Method

1. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and foamy.
2. Add the pork belly pieces to the skillet and cook until they are browned and crispy on all sides, about 10 minutes. Remove the pork from the skillet and set aside.
3. In the same skillet, add the sliced onion and cook until softened and slightly caramelized, about 5 minutes.
4. Stir in the minced garlic and cook for another 1 minute until fragrant.
5. Add the fermented cabbage to the skillet, stirring to combine with the onion and garlic. Cook for 3 minutes.
6. Return the pork belly to the skillet and add the soy sauce, black pepper, and caraway seeds. Stir to coat everything evenly.
7. Pour in the chicken stock and simmer for 5-7 minutes until the liquid has reduced slightly and the flavors are fully melded.
8. Season with flaky sea salt to taste and serve hot.