Stir-Fried Cabbage and Pork in Fish Sauce Butter

By Kay Chun

Published March 11, 2025

Stir-Fried Cabbage and Pork in Fish Sauce Butter
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5(1,884)
Comments
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This quick, weeknight cabbage and pork stir-fry is humble in ingredients yet packed with flavor, thanks to briny fish sauce, rich brown butter and potent aromatics (ginger, garlic and red-pepper flakes). Chopped cabbage gets a nice char in butter that browns as it cooks, adding richness to the lean vegetable. Fast-cooking ground pork is infused with garlic, ginger and scallions, and the final addition of salty fish sauce, bright lime juice and chopped fresh cilantro creates a punchy sauce. If you like a jolt of heat, use a thinly sliced bird’s-eye chile in place of the crushed red pepper.

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Ingredients

Yield:4 servings
  • 1tablespoon neutral oil, such as canola or safflower
  • 1pound ground pork
  • Salt and pepper 
  • 3scallions, thinly sliced
  • 3garlic cloves, minced
  • 1tablespoon minced fresh ginger
  • 3tablespoons unsalted butter
  • 1pound green or red cabbage, chopped into 1-inch pieces (about 5 cups)
  • 1tablespoon fish sauce
  • 1tablespoon lime juice, plus wedges for serving
  • ¼teaspoon crushed red pepper
  • ½cup coarsely chopped cilantro, plus more for garnish
  • Cooked rice (such as short-grain white or brown rice), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

519 calories; 37 grams fat; 15 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 23 grams protein; 736 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a 12-inch nonstick skillet, heat oil over medium-high. Add pork, season with salt and pepper and cook, stirring occasionally and breaking up the meat until no longer pink, about 5 minutes.

  2. Step 2

    Add scallions, garlic and ginger, and stir until fragrant, 30 seconds. Transfer the pork mixture to a plate.

  3. Step 3

    Add 2 tablespoons of the butter to the skillet and stir until melted. Add cabbage, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and golden in spots, 5 minutes.

  4. Step 4

    Stir in the pork mixture (and any accumulated juices), then add fish sauce, lime juice, crushed red pepper and the remaining 1 tablespoon butter, and mix well. Turn off the heat. Season with salt and pepper and stir in cilantro.

  5. Step 5

    Divide pork and cabbage mixture over rice in bowls. Top with more cilantro and serve with lime wedges for squeezing over.

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Ratings

5 out of 5
1,884 user ratings
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Comments

Ellen

Perfect combination of tasty, quick, cheap, and relatively healthy. When I make it again (which I’m sure I will) I’ll use a wok or a Dutch oven instead of a large frying pan, as it was a little too full to comfortably stir. Great recipe.

Jeanette R

@Carly Fish sauce is quite salty, and varies according to brand. This will determine thee need for additional salt.

Carly

Very good weeknight dinner! It definitely needs a good bit of salt- 1 lb of cabbage 1 lb of pork requires a lot. I wish NYT recipes would recommend at least a base amount of salt to start with. “Season with salt” implies a sprinkling (to non-chefs), which is definitely nowhere near enough for most dishes.

Jamie

This was the weeknight trifecta of easy/fast, "in this economy?" approved, and absolutely phenomenal. For two people I used 1/2 lb pork and half a large cabbage, kept all the aromatics etc the same. Served over white rice and we both had second helpings. I used white pepper which really complements the pork. Thank you Kay Chun!

mizizzle

Yum! Used a wok on high, 1/2 lb pork which browned when up the sides w white pepper & salt. Added ginger, garlic, leeks (scallion would be better) and reserved. 1 Tbs butter until foamed, red cabbage, celery, white pepper, little bit of salt; when softened fish sauce (add more), lemon (lime would be better), some chili flake, small amt of sriracha to taste. Tossed in vermicelli noodles soaked while cooking. Cilantro/basil and more acid/zest would be good on top. Fast, easy, fun!

Jed

Nice - but of course you need to double the fish sauce, lime, garlic, ginger (or triple the garlic and ginger) - use the full recipe proportions for half the pork and cabbage. Also, gochugaru is a welcome addition for heat. Serve on rice noodles, too.

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