🍽️ How to Make Ganguo Bao Cai (Dry Pot Cabbage) at Home

🧆 Ingredients

• 400g cabbage (cut into large pieces)
• 100g streaky pork or bacon (sliced)
• 1 red chili (sliced)
• 1 green chili (sliced)
• 2 cloves garlic (sliced)
• 1 thumb ginger (sliced)
• 2 tablespoons chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon Sichuan peppercorns
• 2 green onions (cut into sections)
• Salt to taste
• Cooking oil

🍳 Steps

1. Prepare Ingredients: Thoroughly wash the cabbage leaves under running water to remove any dirt or debris. Drain well and cut into large, bite-sized pieces, removing any tough stems. Slice the pork (or bacon), chilies, garlic, ginger, and green onions as specified. For best results, use fresh, crisp cabbage and high-quality pork belly or bacon.

2. Stir-Fry Pork: Heat a wok over medium-high heat and add a small amount of cooking oil. Add the sliced pork and stir-fry until the fat is rendered and the edges turn golden and slightly crispy. This step is crucial for developing a rich, smoky flavor base. Remove excess oil if there is too much fat in the wok.

3. Add Aromatics: Add the sliced garlic, ginger, Sichuan peppercorns, and doubanjiang (chili bean paste) to the pork. Stir-fry over medium heat until the aromatics are fragrant and the oil turns red from the chili paste. Be careful not to burn the aromatics; stir constantly and adjust the heat as needed.

4. Cook Cabbage: Increase the heat to high. Add the cabbage pieces and both red and green chilies to the wok. Stir-fry quickly, tossing the cabbage so it cooks evenly. The goal is to char the edges slightly while keeping the cabbage crisp-tender. Avoid overcooking—the cabbage should remain vibrant and retain some crunch. If the wok is too crowded, cook in batches.

5. Season: Add soy sauce, oyster sauce, sugar, and salt to taste. Toss everything together to coat the ingredients evenly. Taste and adjust seasoning as needed. The sauce should cling to the cabbage and pork without pooling at the bottom.

6. Finish: Add the green onions and stir briefly, just until they are bright green and fragrant. Serve the dish hot in a dry pot or shallow bowl. Enjoy immediately for the best texture and flavor.

Key Points:

• Use high heat throughout the stir-frying process to achieve wok hei (the unique smoky aroma and flavor).
• Monitor the doneness of the cabbage: it should be slightly charred on the edges but still crisp in the center.
• Adjust the amount of chili and Sichuan peppercorns to your preferred spice level.
• If using bacon, its smoky flavor will enhance the dish; pork belly provides a richer texture.
• Serve immediately to preserve the crispness of the cabbage and the aroma of the spices.

💡 Tips

• Use high heat for wok hei and crisp texture.
• Adjust chili and peppercorns for desired spice level.
• Bacon adds smoky flavor; substitute with pork belly if preferred.
• Serve immediately for best taste and texture.