Five Spice Pork and Cabbage Stir Fry

This Five-Spice Pork and Cabbage Stir Fry is an easy dinner made with tender pork strips and sweet Taiwanese cabbage. The pork is marinated with thick soy sauce, Chinese five-spice powder, and white pepper, then stir-fried with garlic and optional red chili pepper!

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A lot of my stir-fries start with whatever ingredients I already have in the fridge. For this one, I had thin-cut boneless pork loin chops and Taiwanese cabbage, so I sliced the pork into strips and turned them into this simple stir-fry.

You may have also seen my Pork Stir Fry with Cabbage, but this recipe has a different flavor. That version is made with ginger, carrots, and oyster sauce, while this one gets its flavor from garlic, thick soy sauce, white pepper, and Chinese five-spice powder.

About the ingredients

Pork loin: I used thin-cut boneless pork loin chops and sliced them into strips. Pork loin is lean, so be careful not to overcook it. You can also use pork tenderloin or pork shoulder if you prefer.

Taiwanese cabbage: Taiwanese cabbage is one of my favorite vegetables! It is sweeter and more tender than regular green cabbage, which makes it perfect for stir-fries. Regular green cabbage works too, but it may need to cook for a few extra minutes.

Thick soy sauce: I use thick soy sauce. It is thicker and usually a little sweeter than regular soy sauce, so it coats the pork nicely and gives it lots of flavor.

If you do not have thick soy sauce, start with 1 tablespoon regular soy sauce instead of the 2 tablespoons of thick soy sauce. Keep the sugar in the marinade, then taste the finished stir-fry and add a little more soy sauce if needed. Different brands of thick soy sauce vary in sweetness and saltiness, so you may need to adjust the seasoning either way.

Chinese five-spice powder: A little Chinese five-spice powder goes a long way! I use ¼ teaspoon so you can taste it without it overpowering the rest of the dish. If you really love the flavor, you can increase it slightly.

Garlic and white pepper: Garlic adds lots of savory flavor, while white pepper gives the pork a little warmth without making the dish spicy.

Cornstarch: Cornstarch lightly coats the pork and helps it stay tender and juicy while it cooks. It also helps the marinade cling to the meat.

Sugar: A small amount of sugar helps balance the salty and savory flavors. If your thick soy sauce is already very sweet, you can leave it out.

Red chili pepper: I added a sliced red chili pepper for some extra heat and color. This is completely optional, so you can leave it out if you prefer a mild stir-fry.

How to make Five-Spice Pork and Cabbage Stir Fry

Marinate the pork. Add the pork strips, thick soy sauce, Chinese five-spice powder, white pepper, cornstarch, and sugar to a bowl. Mix everything together and let the pork marinate in the refrigerator for 15-30 minutes.

Cook the pork. Heat oil in a large skillet or wok over medium-high heat. Add the marinated pork, garlic, and red chili pepper, if using. Stir-fry everything together until the pork is browned and cooked through. Remove from the pan and set aside.

Stir-fry the cabbage. Add a little more oil to the same pan. Add the thicker cabbage pieces first, followed by the leafy pieces. Stir-fry until the cabbage is tender but still has a little crunch. If the pan gets too dry, add a small splash of water to help the cabbage cook.

Combine everything. Return the pork and any juices on the plate to the pan. Stir-fry everything together briefly, just until the pork is warmed through and evenly mixed with the cabbage. Taste and add a little more soy sauce if needed.

Remove from heat and serve!

Tips for making this stir-fry

• Prepare everything before you start cooking. Stir-fries cook quickly, so slice the cabbage and have all your ingredients ready before heating the pan.
• Do not crowd the pork. If your skillet is small, cook the pork in batches so it browns instead of steaming.
• Be careful with the heat. The garlic and sugar in the marinade can burn, so lower the heat slightly if the pork starts browning too quickly.
• Do not overcook the pork. Pork loin is lean and can dry out. Once it is cooked through, remove it from the pan and only return it for the final toss.
• Taste before adding more sauce. The marinade may already provide enough seasoning for the pork and cabbage.

Storage and Reheating

Allow leftovers to cool, then transfer them to an airtight container and refrigerate within two hours. The pork and cabbage will keep in the refrigerator for 3-4 days.

For the best texture, reheat the stir-fry in a skillet over medium heat with a small splash of water. Toss occasionally until everything is heated through. You can also microwave individual portions in a covered microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F.

You can freeze this dish, but the cabbage will become softer after thawing. Freeze it in an airtight container for up to 2 months for the best quality. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use regular green cabbage?

Yes! Taiwanese cabbage is naturally sweeter and more tender, but regular green cabbage works well. Because its leaves are firmer, it may require a few additional minutes of cooking and an extra splash of water to soften.

What other cuts of pork can I use?

Pork tenderloin, boneless pork chops, and pork shoulder can all be used. Slice the pork thinly against the grain so it cooks quickly and remains tender. Pork shoulder will be slightly richer and fattier than pork loin or tenderloin.

Can I substitute regular soy sauce for thick soy sauce?

Yes, but the flavor and consistency will be different. Taiwanese thick soy sauce, also called soy paste or 醬油膏, is thicker and often slightly sweet. If using regular soy sauce, start with 1 tablespoon and add a little more only if needed. You may also want to keep the sugar in the marinade to provide some of the sweetness normally found in soy paste.

How do I keep pork loin tender in a stir-fry?

Slice it thinly against the grain, coat it thoroughly in the marinade, and avoid overcooking it. The cornstarch creates a light coating that helps protect the lean pork from drying out. Cooking the pork separately and returning it only for the final toss also helps keep it tender.

Is this dish spicy?

No. Chinese five-spice powder is aromatic rather than hot, while the white pepper adds only mild warmth. For a spicy version, add sliced fresh chili peppers, dried red chilies, chili oil, or chili crisp.

Can I add other vegetables?

Yes! Mushrooms, carrots, bell peppers, asparagus, or snow peas would all work. Add firm vegetables earlier and quick-cooking vegetables toward the end so everything finishes cooking at about the same time.

Can I marinate the pork ahead of time?

Yes. You can marinate the pork in a covered container in the refrigerator for up to 24 hours. This makes it convenient to prepare earlier in the day and stir-fry shortly before serving.

More Delicious Pork Stir-Fry Recipes

• Pepper Pork Stir Fry - Tender marinated pork is stir-fried with your choice of bell peppers or spicy peppers for an easy dinner with plenty of flavor and crunch.
• Pork Mushroom Stir Fry - This simple Chinese home-style dish combines tender pork, savory mushrooms, garlic, and ginger in a lightly sweet oyster sauce.
• Pork and Asparagus Stir Fry - Tender pork and crisp asparagus are stir-fried with plenty of garlic and a savory soy-based sauce. It comes together in under 30 minutes!
• Japanese Ginger Pork Stir Fry (Shogayaki) - Also known as shogayaki, this quick Japanese pork stir-fry features thinly sliced pork in a savory-sweet ginger sauce.

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