Some food pairings are simply made in heaven. One of them is cabbage and pork. So with more than a third of that huge log of porchetta left in the fridge, I decided to do a quick porchetta and cabbage stir fry and I was very happy with the results. This dish literally took less than 10 minutes to cook, tasted terrific, and was highly economical to boot. Place a very large saute or fry pan over high heat. When the pan is very hot, add several slices worth of porchetta, chopped into half inch or smaller cubes, with herbs and all. Add one chopped onion, medium dice. Then sprinkle some kikkoman or other light soy sauce as this sautes… Next, chop up roughly half of a medium sized green cabbage and half of a medium sized napa cabbage.
Note that there is no added oil to the pan. The porchetta cubes will render enough fat to cook this entire dish. When the onions are cooked, add the cabbage and keep this moving to avoid burning any leaves. The cabbage will wilt down to 1/3 or less of its pre-cooked volume. Season with salt and LOTS of freshly round pepper. Add some more kikkoman for flavor and color, but don’t overdo it or the porchetta flavors will be lost. Don’t overcook, I like the thicker ribs of the cabbage to have a little bit of bite left in them. Serve hot with a steaming bowl of rice. Yum. Comfort food in our house. If you don’t have porchetta, use bacon instead. :)