Today’s recipe features a comforting stir-fry of thinly-sliced pork and tender napa cabbage seasoned with a gentle Japanese broth and finished with a splash of citrusy ponzu. Inspired by a beloved diner menu, it’s a healthy dish that packs tons of flavor.
"I never knew napa cabbage could be this delicious!"
"It’s light and wholesome, yet still makes you want more rice."
15 minutes
Kitchen of Love & Healing
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 0.25 medium head of napa cabbage
- 7 oz thinly-sliced pork (belly or loin)
- salt and pepper, to taste
- ponzu sauce, to taste (for finishing)
- A2 tbsp. white dashi (10x concentrate)
- A2 tbsp. sake (or dry white wine)
- A2 tbsp. mirin
- A1/2 tsp. granulated kombu dashi (or substitute with dashi powder or a small piece of dried kelp)
- A1/2 tsp. grated garlic
- A3 shakes black pepper
- A1 tsp. potato starch (or cornstarch), mixed with 1 tsp. water
INSTRUCTIONS
- 1
Prepare the ingredients.
・Slice the napa cabbage crosswise into ¼-inch strips, cutting across the grain.
・Cut the pork into bite-sized pieces and season lightly with salt and pepper.
・In a small bowl, mix all A ingredients thoroughly (white dashi, sake, mirin, kombu dashi, garlic, pepper, and potato starch slurry). Stir well so the starch doesn’t clump.
- 2
Cook the pork.
Place pork slices into a cold frying pan (no oil), then turn the heat to medium-high.
Let the pork brown on one side without moving it for a flavorful sear. Flip and cook through.
- 3
Add the cabbage.
Add napa cabbage to the pan and stir-fry over high heat until slightly wilted.
If the pork didn’t release much fat, add a little vegetable oil.
Pour in the pre-mixed A sauce and stir until the cabbage is tender and the sauce has thickened. Be sure to stir the sauce before pouring it into the pan—it settles quickly.
- 4
Serve.
Plate the stir-fry and finish with a generous drizzle of ponzu sauce.
☆ The ponzu brings everything together and brightens the flavor.
RecipeID
126
Tips & Notes
・The key to the light, delicious flavor is the kombu (kelp) dashi-based sauce, with a final drizzle of ponzu to tie everything together.
・Potato starch is added to the sauce to thicken it slightly and help it gently cling to the pork and cabbage, tying all of the flavors together.
・Thinly slicing the napa cabbage helps it cook faster and makes it easier to eat.
・The "10x concentrated white dashi" refers to the kind labeled for a 1:9 dilution ratio (1 part dashi to 9 parts water).
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About Me I’m based in Aichi Prefecture and share home-cooked recipes created from my own unique perspective and intuition—recipes I truly believe are delicious. 🍀 With just a small twist on everyday dishes, my “magic recipes” can turn them into something irresistibly tasty. You might even discover some unexpected secret techniques or hidden flavors! I carefully explain each step, sharing the purpose and principles behind it so you can understand not only how to cook, but also why. To me, cooking is a heartfelt creation—your personal message to the people you care about. That message travels through the food, sparking a silent conversation the moment they take a bite. I hope you’ll enjoy those beautiful, unspoken conversations, and create special moments that spread warmth and connection. Awards & Achievements ・ April 2025 – House Foods “Kaori Salt” Recipe Contest – House Foods Award ・ November 2024 – S&B Foods Mustard Recipe Contest – MAILLE Award ・ May 2024 – Kikkoman “Wagaya wa Yakinikuya-san” Recipe Contest – Grand Prize ・ May 2024 – Yamaki Dashi Pack Recipe Contest – Grand Prize ・ 2023 – Nadia Best Video Award, Artist Meal Plan Award, and Monthly MVP ・ Featured in Nadia Magazine Vol. 09, 12, and 13 Cooking is a letter from the heart—let’s fill it with love.