Shanghai shredded pork & Chinese cabbage

This homestyle Shanghainese recipe is simple and delicious. I prefer to cook it quite quickly with the cabbage retaining just a little crunch, but others braise the pork and cabbage together for about half an hour so that the cabbage is soft and silky.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 250 g pork shoulder, very thinly sliced
• ¼ Chinese cabbage, thinly sliced
• 2 tbsp vegetable oil
• 1 cm x 2 cm piece ginger, thinly sliced
• 2 garlic cloves, thinly sliced
• Salt, to season
• 1 tsp chicken stock powder
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• ¼ tsp white pepper powder
• Steamed rice, to serve

For the marinade

• 1 tsp potato or corn starch, plus extra for mixing with cold water
• ½ tsp salt
• ¼ tsp chicken stock powder
• ¼ tsp bicarbonate of soda
• 1 tbsp Shaoxing wine
• 1 tsp vegetable oil

Marinating time: 10 minutes

Instructions

1. In a large bowl, combine the thinly sliced pork with the marinade ingredients and mix well to combine. Allow to marinate for 10 minutes before using. Place the Chinese cabbage in a second large bowl and pour over enough boiling water to cover. Allow to stand for 1 minute, then drain.
   
2. Heat the oil in a large wok or frying pan over high heat. Add the marinated pork and cook, tossing, until lightly browned, then add the ginger and garlic and stir-fry for a further 1-2 minutes, or until fragrant. Add the prepared cabbage with a generous pinch of salt, the chicken stock powder, wine, sugar and pepper and toss until the cabbage is wilted. In a small bowl, mix a little cornstarch or potato starch with cold water, then pour into the wok to thicken the sauce.
   
3. Transfer the Shanghai shredded pork and Chinese cabbage to a serving plate and serve with hot rice.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Carefree Dinners

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G