Hand-Torn Cabbage with Pork Belly

Remove the hard cabbage core and tear the leaves into pieces. Wash with clean water containing 2 g of the salt, then drain thoroughly. Slice the pork belly without washing the raw meat. Chop the chilies, ginger, garlic and green garlic shoot.

Heat 30 ml oil in the wok, stir-fry the cabbage over high heat for 1 minute, add the remaining 3 g salt and cook for about 2 minutes more, until tender-crisp. Remove the cabbage.

Add the other 30 ml oil and fry the pork for about 1 minute. Add the chopped aromatics and stir-fry for another 1 minute. Keep cooking as needed until the pork is cooked through; these times are starting points, not a doneness guarantee.

Return the cabbage, add the cooking wine, light soy sauce, vinegar and chicken stock seasoning, and stir-fry over high heat for about 2 minutes until everything is hot. Add each seasoning once only.