Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large wok or heavy-bottomed pan over medium-high heat.

2. 2

   Add 500 grams of thinly sliced pork belly to the pan and stir-fry for 8-10 minutes until well-browned and crispy, then remove the pork belly with a slotted spoon and set aside.

3. 3

   Add 300 grams of cubed potatoes and 200 grams of thinly sliced carrots to the pan, cooking in the rendered pork fat for 7-9 minutes until tender-crisp.

4. 4

   Stir in 1 large thinly sliced onion and 2 minced cloves of garlic, continuing to cook for 3 minutes until the onion softens.

5. 5

   Add 300 grams of finely shredded white cabbage along with 1 teaspoon of salt and 0.5 teaspoon of black pepper, and stir-fry for 5-7 minutes until the cabbage is tender.

6. 6

   Return the cooked pork belly to the pan, pour in 150 ml of chicken broth, and simmer for 2 minutes, allowing the flavors to meld.

7. 7

   Stir in 100 grams of sour cream until well combined and gently heated through, ensuring it does not boil.

8. 8

   Garnish generously with 3 tablespoons of fresh chopped dill just before serving.