Instructions

1. Cut the cabbage cut in half, then slice it into 1 cm wide, long strips.
2. Dice the bacon into 1 cm cubes. Deseed the chilli then finely chop. Crush the peppercorn in a mortar.
3. Heat a wok. Add the oil and, when it's smoky, stir-fry the chilli and peppercorn for a few seconds. Add the bacon pieces, stir-fry for about 2-3 minutes until crispy.
4. Add the rice wine, stir-fry for 3-5 minutes. Turn off the heat, then stir in the rice vinegar, lime juice and oil.
5. Season with salt to taste.
6. Serve hot.