Work in progress

Ingredients

This is an adaptation of a Google Gemini recipe, originally intended to use up left-over ingredients. I first cooked it on 8 August 2026:

Based on my first attempt, my guess at per portion:

Preparation

1. Cut the pork into slices and fry until crisp.
2. Heat oil over medium-low heat. Add the dried chilis and Sichuan peppercorns. Fry gently for 30–45 seconds until the chiles darken slightly and become highly aromatic, taking care not to burn them.
3. Remove pork, push the chiles and peppercorns to the side, then add the chopped doubanjiang, garlic, and ginger into the oil. Fry over medium heat for about 45–60 seconds until the oil turns a deep red (hong you) and smells fragrant.
4. Crank the heat to maximum. Throw in the capsicum and hand-torn cabbage. Toss vigorously for 2–3 minutes so the fiery red oil coats every piece of cabbage.
5. Swirl the Shaoxing wine down the hot wall of the wok, followed by the soya sauce, sugar, and black vinegar. Toss constantly for another 1 minute until the cabbage starts to char slightly at the edges while remaining crisp.
6. Toss in the spring onions, give a final stir, and serve with rice or noodles.

Notes

• This is a “best effort” attempt to adapt the Gemini recipe, and it's still evolving.
• The original recipe wants equal quantities of cabbage and capsicum. That seems wrong: most dishes need far more cabbage than other ingredients. I reduced the capsicum this time round, but it's not clear that there should be any capsicum at all
• If Doubanjiang isn't available, use 5 g of Gochujang, 2 g of miso and some gochugaru flakes. Omit the sugar.
• Doubanjiang Saltiness: Pixian doubanjiang is naturally quite salty, so you likely won't need any added salt. Adjust with a touch more sugar if it feels too harsh.
• The Black Vinegar Trick: Pouring Chinkiang black vinegar right at the end of cooking adds a subtle acidity that brightens the entire dish without making it taste sour.