Braised Cabbage with Pork
This braised cabbage with pork is a hearty one-pan dinner with tender pork, soft cabbage, and a rich tomato sauce. Smoky bacon and chopped prunes add a subtle sweet-and-savory balance without making the dish overly sweet.
Equipment
- 12-inch (30 cm) wok with a lid
Ingredients
- 2 lb (900 g) pork shoulder or pork neck, cut into bite-size pieces
- 5 oz (150 g) bacon, diced
- Vegetable oil as needed for browning
- 2 medium onions chopped
- 2 medium carrots grated
- 2 lb (900 g) green cabbage, shredded
- 3.5 fl oz 100 ml water
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 8 – 9 pitted prunes chopped
- Fresh parsley chopped, for serving
Instructions
- Brown the pork: Heat a small amount of vegetable oil in a large 12-inch (30 cm) wok over medium-high heat. Add the pork pieces and cook until lightly browned on several sides.
- Add the bacon: Stir in the diced bacon and continue cooking until it begins to turn golden and releases some of its fat.
- Cook the vegetables: Add the chopped onions and grated carrots. Cook for about 7 minutes, stirring occasionally, until the onions begin to soften.
- Add the cabbage: Spread the shredded cabbage over the pork mixture and pour in the water. Cover the wok, reduce the heat to medium-low, and cook for 30 minutes. The cabbage will soften and reduce considerably in volume.
- Add the seasonings: Remove the lid and add the tomato paste, paprika, salt, and black pepper. Stir well until the cabbage is evenly coated, then add the bay leaves.
- Continue braising: Cover the wok again and cook for another 20 minutes, or until the pork is tender and the cabbage is fully softened.
- Finish with the prunes: Remove the lid and stir in the chopped pitted prunes. Cook uncovered for about 10 minutes, stirring occasionally, until the excess liquid has reduced and the flavors have come together.
- Serve: Remove the bay leaves, sprinkle with chopped fresh parsley, and serve warm.
Notes
- Use pork shoulder or pork neck with some visible fat so the meat stays tender during the longer cooking time.
- The wok will look very full when the cabbage is first added, but the cabbage will quickly soften and reduce in volume.
- Add the prunes near the end so they keep some texture and add a subtle sweetness without making the dish overly sweet.
- If the cabbage still looks watery after 10 minutes of uncovered cooking, let it simmer for a few additional minutes until the liquid reduces.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet, adding a small splash of water if needed.
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