Serves 4
Directions
- 1Combine the oyster sauce, fish sauce, dark soy sauce, and water in a small bowl.
- 2Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cook until fragrant.
- 3Add the ground pork, salt, garlic powder, chicken bouillon, black pepper, and sugar. Mix everything together, then spread the pork into an even layer.
- 4Leave the pork undisturbed to brown, then flip in sections, break into crumbles, and continue cooking until browned and no longer pink.
- 5Add the tomatoes and cook, pressing some of them to release their juices while leaving a few pieces intact.
- 6Pour in the sauce mixture. Stir and let it simmer.
- 7Add the cabbage and toss to coat, adding in two batches if needed as the first batch wilts.
- 8Cover, reduce the heat to medium, and cook.
- 9Uncover, toss thoroughly, and cook until the cabbage reaches your preferred tenderness and the excess liquid reduces into a glossy sauce.
- 10Taste before adding any more salt or fish sauce. Finish with sliced green onions, if desired.
Ingredients
- 1 tbsp neutral oil
- 4-5 garlic clove, minced
- 1 shallot, sliced (optional)
- 1 lb ground pork
- 1/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp chicken bouillon powder
- 1/4 tsp black pepper
- 1/8-1/4 tsp crushed red pepper (optional)
- 1 tbsp sugar
- 4 roma tomato, cut into wedges
- 1/2 large green cabbage, roughly chopped
- green onion, sliced (optional)
- 2 tbsp oyster sauce
- 2 tsp fish sauce
- 1 tsp dark soy sauce
- 1/2 cup water
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