This dish is one of those cozy, savory meals that comes together with just a few ingredients—but tastes like you put in way more effort. It’s loaded with flavor thanks to ground pork simmered with soy sauce and rice wine, paired with napa cabbage that soaks it all up. A little garlic, a little chili, and a hot bowl of rice? That’s dinner.
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Why You’ll Love This Recipe
- Delicious protein + veggie combo!
- A great way to use up napa cabbage
- Flavorful and satisfying, but not heavy
- Easy to customize based on what you have on hand
How to cook Ground Pork with Napa Cabbage
First, gather your ingredients:
- 1 lb ground pork
- 4 cloves garlic, minced
- 2 tablespoon soy sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon rice wine (or mirin)
- ½ tablespoon rock sugar or brown sugar
- ½ cup water or broth
- ½ head napa cabbage (about 4–5 cups chopped)
- 1 red chili pepper, chopped (optional)
- White pepper (optional)
- 2 green onions, chopped
Heat a large skillet over medium heat. Add ground pork and garlic together, and cook until the pork is browned and slightly crispy, about 6–8 minutes.
Add rice wine, soy sauce, dark soy sauce, sugar, and water or broth to the pork. Stir to combine. Bring to a simmer and cook for about 15 minutes, stirring occasionally, until the sauce reduces slightly. Remove pork from pan and set aside.
In the same pan, add a little cooking oil if needed. Add red chili pepper (if using) and sauté for about 30 seconds until fragrant.
Add napa cabbage and stir-fry for 5 minutes or until slightly wilted but still crisp.
Return the pork to the pan and toss everything together. Stir in green onions and white pepper to taste. Cook for another 1–2 minutes to combine.
Remove from heat and serve!
Why I Stir-Fry the Napa Cabbage Instead of Braising
A lot of traditional recipes simmer the cabbage directly with the pork, which is totally delicious. But we prefer our cabbage a little crispier, so I stir-fry it instead. It keeps some bite and a fresher flavor that balances out the richness of the pork.
Want It Softer? Braise the Cabbage Instead
If you prefer melt-in-your-mouth cabbage, skip the stir-fry step. Just add the chopped napa directly to the pork after step 2, pour in a bit more water (about ¼ to ½ cup), and let everything simmer together for 10–15 minutes until tender.
Savory Ground Pork with Napa Cabbage
This cozy, savory stir-fry combines juicy ground pork with napa cabbage, garlic, and soy sauce for a quick and flavorful meal. Perfect over a bowl of hot rice!
Ingredients
- 1 lb ground pork
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for color)
- 1 tablespoon rice wine (or mirin)
- ½ tablespoon rock sugar or brown sugar
- ½ cup water or broth
- ½ head napa cabbage (about 4–5 cups chopped)
- 1 red chili pepper, chopped (optional)
- White pepper, to taste (optional)
- 2 green onions, chopped
- Cooking oil, as needed
Instructions
- Cook the pork:
Heat a large skillet over medium heat. Add the ground pork and minced garlic together. Cook for 6–8 minutes, breaking up the pork, until browned and slightly crispy. - Simmer with seasonings:
Add soy sauce, dark soy sauce, rice wine, sugar, and water or broth to the pork. Stir well and bring to a simmer. Let it cook for about 15 minutes, stirring occasionally, until the sauce reduces slightly. Remove the pork from the pan and set aside. - Stir-fry the cabbage:
In the same pan, add a bit of oil if needed. Add chopped red chili (if using) and sauté for about 30 seconds. Add napa cabbage and stir-fry for about 5 minutes, until slightly wilted but still crisp. - Combine and finish:
Return the pork to the pan and toss with the cabbage. Stir in green onions and season with white pepper to taste. Cook for 1–2 more minutes to combine. - Serve:
Remove from heat and serve hot with steamed rice.
Notes
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 424Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 108mgSodium: 831mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 32g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
Tips & Substitutions
- No dark soy sauce? Use regular soy sauce—it’ll still taste great, just lighter in color.
- No rice wine? Substitute with dry sherry or skip it.
- Want it spicy? Add more chili or serve with chili crisp on the side.
- Works with ground chicken or turkey if you prefer leaner meat. Or if you just prefer ground beef you can use that as well.
Storage
Leftovers keep well in the fridge for up to 4 days. Reheat in a pan or microwave until hot. You can also freeze the cooked pork mixture (without the cabbage) for longer storage.
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More Delicious Pork Recipes!
Looking for more tasty ways to cook pork? Here are some of my favorite pork recipes—from quick stir-fries to cozy comfort meals! Whether you're working with ground pork, pork chops, or sliced pork, there's something for every craving:
Ground Pork Recipes
- Ground Pork Stir Fry
Classic and simple: garlic, ground pork, and a sizzling hot wok. Delicious and ready in under 25 minutes. - King Oyster Mushroom Stir Fry with Ground Pork
Savory, umami-packed, and perfect for mushroom lovers! A quick weekday meal ready in just 15 minutes.
Other Tasty Pork Dishes
- Taiwanese Pork Chop
Marinated, lightly coated, and pan-fried to golden perfection—this Taiwanese classic is a must-try! - Bamboo Pork Stir Fry
Crunchy bamboo shoots and tender pork in a quick stir-fry—savory, satisfying, and done in half an hour.