I cooked Pancit Canton yesterday and ended up with extra cabbage and carrots. Rather than letting them go to waste, I decided to give my Ginisang Repolyo a little twist by adding the carrots this time. It’s a simple and flavorful way to use up leftovers and make a delicious side dish. This recipe is quick and easy, perfect for when you want something light yet satisfying. Just a few basic ingredients and you’ll have a tasty meal that pairs well with almost anything. Let’s get started and make something yummy from those leftover veggies!
Sauteed Cabbage and Carrots Ingredients
Garlic and Onion: Minced garlic adds a rich, aromatic flavor to the dish, while sliced onion provides a sweet and savory base.
Pork Belly: Thinly sliced pork belly gives the dish a hearty and flavorful meat component, cooking tender and slightly crispy.
Soy Sauce and Oyster Sauce: Soy sauce adds a salty depth, while oyster sauce brings a savory, umami flavor to balance the dish.
Carrot and Cabbage: Julienned carrots and sliced cabbage bring a fresh crunch and natural sweetness, complementing the pork and sauces.
Salt and Pepper: Season with salt and pepper to taste, enhancing the overall flavor of the dish.
How to Perfectly Cook Sauteed Cabbage and Carrots
Prepare the Ingredients
First, slice the cabbage into strips, julienne the carrot, and cut the pork belly into thin strips. Set them aside so everything is ready to go.
Sauté Garlic and Onion
Heat the cooking oil in a large pan over medium heat. Add the minced garlic and sliced onion. Sauté until the onion becomes translucent and the garlic releases its aroma.
Cook the Pork Belly
Add the sliced pork belly to the pan. Stir-fry for about 5-7 minutes, or until the pork turns golden brown and the fat renders. Stir occasionally to cook the pork evenly.
Add Sauces
Pour in the soy sauce and oyster sauce. Stir well to coat the pork with these savory flavors.
Simmer
Pour in 1/2 cup of water. Bring it to a simmer, then lower the heat. Let it cook for 10 minutes to tenderize the pork.
Add Vegetables
Add the julienned carrots first and cook for 2-3 minutes. Then, add the sliced cabbage. Stir everything together and cook until the cabbage is slightly wilted but still crisp, about 3-4 minutes.
Season and Serve
Season with salt and pepper to taste. Once the vegetables are cooked to your liking, remove the pan from the heat. Serve hot as a side dish or with steamed rice as a main dish.
Tips in Sauteeing Cabbage and Carrots
Cut Evenly: I always try to slice the cabbage and carrots into similar-sized pieces. It makes a big difference in cooking evenly. If the pieces are different sizes, you might end up with some that are overcooked and others that are still too crunchy.
Don’t Overcrowd the Pan: Cooking too much at once can lead to steaming instead of sautéing. I usually cook in batches if I have a lot of vegetables. This way, everything gets that nice, caramelized edge.
Stir Regularly: Stir the vegetables regularly. It helps to avoid burning and ensures everything cooks evenly. Plus, it gives you a chance to check if anything needs adjusting.
Adjust Cooking Time: Keep an eye on the veggies. I’ve learned the hard way that overcooking can make them mushy. I like to taste them as they cook to make sure they have just the right amount of crunch.
Add Vegetables in Stages: I usually add the carrots first because they take a bit longer to cook. Adding the cabbage later ensures it stays crisp and doesn’t overcook. This little trick helps me get the perfect texture every time.
Frequently Asked Questions
If you’re out of oyster sauce, you can use additional soy sauce or a splash of hoisin sauce as a substitute. It will still add great flavor.
Simply replace the pork belly with tofu or more vegetables and use vegetarian soy sauce and oyster sauce (or skip the oyster sauce altogether). It will still be delicious!
Yes, pre-cut cabbage and carrots are fine to use and save time. Just make sure they are fresh and not overly processed for the best results.
The pork is done when it’s golden brown and has reached an internal temperature of 145°F (63°C). It should be tender and no longer pink in the center.
Sauteed Cabbage and Carrots Recipe
Ingredients
- 2 tbsp Cooking Oil
- 5 cloves Garlic (minced)
- 1 piece Onion (sliced)
- 200 grams Pork Belly (sliced into thin strips)
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 cup Water
- 1 piece Carrot medium(julienned)
- 1 piece Cabbage medium(sliced into strips)
- Salt and pepper to taste
Instructions
- Start by slicing the cabbage into strips, julienning the carrot, and cutting the pork belly into thin strips. Set them aside.
- Heat the cooking oil in a large pan over medium heat. Add the minced garlic and sliced onion. Sauté until the onion becomes translucent and the garlic is fragrant.
- Add the sliced pork belly to the pan. Stir-fry for about 5-7 minutes, or until the pork turns golden brown and the fat has rendered. Stir occasionally to ensure even cooking.
- Pour in the soy sauce and oyster sauce. Stir well to coat the pork with the sauces.
- Pour in 1/2 cup of water. Bring to a simmer, then lower the heat. Let it cook for 10 minutes to allow the pork to tenderize.
- Add the julienned carrots first, and cook for 2-3 minutes. Then, add the sliced cabbage. Stir everything together and cook until the cabbage is slightly wilted but still crisp, about 3-4 minutes.
- Season with salt and pepper to taste. Once the vegetables are cooked to your liking, remove the pan from heat.
- Serve hot as a side dish or as a main dish with steamed rice.
