Gaunciale is dry-cured pork cheek and isn’t always easy to find. I make my own, though you can find it at better Italian butchers or delis. Make the effort to get your hands on some, but if you can’t find it, thinly sliced pancetta would work well. You could also use prosciutto if you reduce the before-cabbage cooking time a little to compensate for it being sliced see-through thin.
Time: 25 minutes
15ml extra-virgin olive oil
160g guanciale – thinly sliced
1 large yellow onion – sliced
10g garlic – finely chopped
2g fresh rosemary – finely chopped
400g napa cabbage – sliced
15ml red wine vinegar
3g kosher salt
Few grinds black pepper
Preheat a large frying pan on medium heat.
Add the olive oil and guanciale, stirring often until the guanciale is lightly browned.
Stir in the onion, garlic and rosemary, stirring occasionally until the onion begins to brown (about seven minutes).
Add the cabbage, vinegar, salt and pepper, tossing occasionally for five minutes.
Remove from heat and serve immediately.