Mapu Cabbage
It's cabbage season, and to celebrate we're going crazy about our mapu cabbage recipe. It's not really traditional but that doesn't stop it being absolutely delicious.
5 minutes prep
30 minutes cook
Serves 2
Ingredients
- 1 pointed cabbage
- 1 tspsezchuan peppercorns
- 2 tsp vegetable oil
- 300g fatty pork
- 20g eachminced garlic and ginger
- 2 tbspfermented broad bean paste (or gochujang)
- 1 tsp soy sauce
- 3 tbspstock
- 1 tsp cornflour, made into a slurry with 1 tsp water
- 4 tbspChinese tahini
- 1 tbspsoy sauce
- 2 tspChingkiang vinegar
- 1 tbspchilli oil
- 3 tbspwater
- to tastesesame seed
- to tastespring onion greens
Garnishes:
Spicy fried pork, juicy cabbage and a creamy nutty tangy Chinese tahini dressing all combine to make a truly amazing centrepiece and easy one pan dinner this autumn.
Method
Preheat the oven to 180°C.
Cut the cabbage in half.
Heat your skillet or wide frying pan with the oil and pan fry the cabbage to get some colour, then pop it in the oven for 20 minutes until cooked through.
In the skillet, fry peppercorns then the pork mince until crispy with some colour. Add the minced garlic and ginger and fry until fragrant.
Add the fermented broad bean paste, soy sauce, stock and cornflour slurry and give it a good stir until it's thick and saucy.
Whisk the tahini, soy sauce, Chingkiang vinegar, chilli oil and water to make a smooth sauce.
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