8-Minute Spring Cabbage Twice-Cooked Pork (Hoikoro)

Tear the cabbage (about 2 leaves) into bite-size pieces by hand. Torn edges are uneven, which helps the sauce cling.

The cabbage core is harder to cook through, so slice it thinly.

Place the torn cabbage in a bowl, rinse thoroughly with water, and drain well.

Thinly slice the garlic clove.

Cut the pork belly into roughly four bite-size pieces.

Heat 1 tbsp oil in a wok over high heat and quickly stir-fry the cabbage until coated with oil but still crisp. Set aside.

In the same wok, stir-fry the pork. Season with salt and pepper. When 80–90% cooked, remove to the same plate as the cabbage.

Add 2 tbsp oil to the wok and sauté the sliced garlic over low heat to bring out the aroma.

Add 1 tsp doubanjiang and stir into the oil to build the seasoning base.

Add 2 tbsp tianmianjiang and 2 tbsp sugar; add 1 tsp douchi sauce as desired.

Pour in 1 tbsp Shaoxing wine to thin the sauce. Reduce over high heat to drive off alcohol and thicken.

Return the cabbage and pork to the wok and toss quickly to coat. Finish with a splash each of vinegar and sesame oil.