Bap Cai Xao Thit Heo (Stir Fried Cabbage with Pork)

Method

1. Separate the cabbage leaves, discard the tough cores, wash several times, drain and cut into squares or strips, keeping the pieces thick enough to stay crisp.
2. Rinse the pork in lightly salted water, drain and slice thinly or cut into strips.
3. Peel and julienne the carrot, cut the onion into wedges, mince the shallot and garlic, and chop the spring onion.
4. Marinate the pork with part of the fish sauce, the seasoning powder, pepper and minced shallot, mix well and leave for 10 minutes.
5. Set a pan over the heat, add 2 tablespoons cooking oil and fry the garlic with the remaining shallot until fragrant.
6. Add the pork and sear quickly over high heat until firm and no longer releasing liquid.
7. Add the carrot and onion and toss together for about 1 minute.
8. Add the cabbage, toss quickly, season with the remaining fish sauce and seasoning powder and 1/2 teaspoon kOBE Monk Fruit Blend, and stir over high heat until the vegetables are just done.
9. Taste one last time, turn off the heat, scatter over the spring onion and toss so the heat of the dish softens it.

Tips

• Work decisively over high heat, since cabbage left too long turns limp and loses its sweetness.
• With pork belly, toss only until the slices turn translucent.
• Cut the cabbage into squares or strips and keep the pieces thick enough to stay crisp.
• Split the fish sauce in two, part of it for the pork and the rest drizzled around the rim of the pan at the end.
• Scatter the spring onion after the heat goes off, since the warmth of the dish is enough to cook it.