Takes a bland and slightly soggily-inclined vegetable and makes it mighty. As a side dish (to this pork belly perhaps) or comforting dinner on its own with rice. Comes together so quickly and easily. Feeds 4 as a side dish, 2 as a main

• ½ Chinese cabbage aka Napa cabbage aka Chinese leaf ~ 450g of it
• 1½ tbsp black vinegar
• 1 tbsp soy sauce
• 1 tbsp cornflour
• ½ tsp sugar
• 60ml water
• 1 tbsp veg oil
• 100g pancetta/smoked bacon, cut into pieces
• 4 cloves garlic, minced
• 4 dried chillis
• 2 spring onions, finely chopped
• 2 tbsp chilli oil

1. Separate the leaves of the cabbage, halve them lengthways and cut into bite-sized pieces
2. In a small bowl, stir together the black vinegar, soy sauce, cornflour, sugar and water. Set aside.
3. Heat a wok over medium/high heat
4. Add the oil and bacon, stir fry until the bacon browns
5. Then chuck in the garlic and dried chillis and fry for 10 seconds or so until fragrant (do not burn)
6. Add the cabbage and stir fry until the leafy parts wilt, whilst the white parts remain crunchy – add a splash of water if it’s looking a bit dry and potentially burn-y
7. Add the spring onion and stir in, turn the heat down
8. Give the sauce a good mix in its bowl, then pour over the ingredients in the wok. Stir everything together well
9. Remove from the heat as soon as the sauce thickens, give a final stir to ensure the thick sauce coats everything evenly
10. Drizzle over chilli oil and serve immediately