Ever had one of those days when you’re out of ulam ideas? It happens to all of us especially when you’re not in the mood to cook anything complicated. That’s when simple dishes like Ginisang Repolyo come in handy.
One time, all I had was cabbage in the fridge. Instead of overthinking it, I just sautéed it with some garlic, onions, and a bit of meat and it turned out surprisingly good! Ginisang Repolyo is quick, healthy, and super easy to make. It’s perfect when you need a no-fuss meal that still hits the spot.
Just toss everything in the pan, give it a good stir, and in minutes, you’ve got a delicious and filling dish ready to go.
Ginisang Repolyo Ingredients
Garlic and Onion: These two ingredients add a delicious aroma and savory flavor to the dish.
Pork Belly: The thin strips of pork belly bring a rich and satisfying taste, making the dish more filling.
Tomato: Chopped tomatoes add a bit of natural sweetness and a touch of acidity that complements the savory flavors.
Soy Sauce and Oyster Sauce: These sauces give a salty, umami flavor that enhances the overall taste of the dish.
Green Onions and Red Bell Pepper: These add a nice crunch and a burst of color, making the dish look more vibrant and taste more interesting.
Cabbage (Repolyo): The main ingredient, cabbage, adds a light, crisp texture that absorbs all the flavors from the other ingredients.
Salt and Pepper: These are used to season the dish, bringing all the flavors together to your liking.
How To Cook a Perfect Ginisang Repolyo
Heat the Pan and Sauté the Aromatics
Start by heating some cooking oil in a large pan or wok over medium heat. Once hot, add the minced garlic and sliced onion. Sauté until fragrant and the onions have softened. Then, toss in the chopped tomato and cook until it softens and releases its juices.
Add the Pork Belly
Next, add the thinly sliced pork belly to the pan. Stir-fry for about 5-7 minutes, allowing the pork to turn golden brown and letting the fat render. This adds a nice richness to the dish.
Pour in the Sauces
Once the pork is browned, pour in the soy sauce and oyster sauce. Stir well to coat the pork with the sauces, adding that savory, umami flavor.
Simmer and Tenderize the Pork
After the pork is coated with the sauces, pour in 1/2 cup of water. Bring the mixture to a simmer, then lower the heat and let it cook for another 5 minutes to help tenderize the pork and allow the flavors to blend.
Add the Vegetables
Now, add the sliced red bell pepper, cabbage, and green onions to the pan. Stir-fry for another 3-5 minutes, just until the vegetables are cooked but still slightly crisp. This gives the dish a nice texture.
Season and Serve
Finally, season with salt and pepper to taste, adjusting as needed. Once everything is well-balanced, serve hot with steamed rice. Enjoy!
What To Serve With Sauteed Cabbage
Fried Tilapia: I’ve tried pairing sautéed cabbage with crispy fried tilapia, and it works so well. The light and crunchy fish balances out the softness of the cabbage, making it a satisfying meal.
Grilled Pork Chops: Grilled pork chops are another great option. The smoky flavor of the pork adds a nice contrast to the simple and savory cabbage. It’s a hearty combo that I’ve enjoyed many times.
Fried Chicken Wings: If you’re in the mood for something crispy, fried chicken wings are a fun choice. The crunchy texture of the wings complements the sautéed cabbage perfectly. It’s a combo I’ve tried, and it always hits the spot.
Grilled Bangus (Milkfish): Grilled bangus is a lighter option that pairs well with the cabbage. The slightly tangy flavor of the fish balances the mild taste of the sautéed cabbage. It’s a fresh and healthy combination.
Frequently Asked Questions
Yes, you can add vegetables like carrots, green beans, or even mushrooms. Just make sure to adjust the cooking time so everything is cooked evenly.
Regular green cabbage works best for this recipe, but you can also use Napa cabbage or savoy cabbage if you prefer a different texture.
It’s best to eat sautéed cabbage fresh, as freezing can affect the texture of the cabbage. If you must freeze it, store it in an airtight container and reheat gently to avoid making the cabbage too mushy.
Yes, you can substitute pork belly with chicken, beef, or even tofu for a lighter option. Just adjust the cooking time depending on the type of meat you use.
Ginisang Repolyo
Ingredients
- 2 tbsp Cooking Oil
- 5 cloves Garlic (minced)
- 1 piece Onion (sliced)
- 200 grams Pork Belly (sliced into thin strips)
- 1 piece Tomato (chopped)
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 cup Water
- ¼ cup Green Onions (chopped)
- 1 piece Red Bell Pepper (sliced into strips)
- 1 piece Cabbage (sliced into strips)
- Salt and pepper to taste
Instructions
- In a large pan or wok, heat the cooking oil over medium heat.
- Add the minced garlic and sliced onion. Sauté until fragrant and the onions are soft. Then, add the chopped tomato and cook until it becomes soft and releases its juices.
- Add the sliced pork belly to the pan. Stir-fry for about 5-7 minutes, or until the pork turns golden brown and starts to render its fat.
- Pour in the soy sauce and oyster sauce. Stir well to coat the pork with the sauces.
- Pour in 1/2 cup of water. Bring the mixture to a simmer, then lower the heat and let it cook for another 5 minutes to tenderize the pork.
- Add the sliced red bell pepper, cabbage, and green onions to the pan. Stir-fry for another 3-5 minutes, or until the vegetables are cooked but still slightly crisp.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Serve hot with steamed rice and enjoy!
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