Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce

Source : Cut The Cabbage Core To About 1 Cm Width And The Leaves To About 2-3 Cm Cut The Bok Choy Into 3-4 Cm Pieces Heat Sliced Garlic In A Pan With Sesame Oil...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 18, 2022

Step:

  1. Cut the cabbage core to about 1 cm width, and the leaves to about 2-3 cm.

    Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce recipe step 1 photo
  2. Cut the bok choy into 3-4 cm pieces.

    Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce recipe step 2 photo
  3. Heat sliced garlic in a pan with sesame oil. Once it's fragrant, add pork belly cut into bite-sized pieces.

    Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce recipe step 3 photo
  4. Once the meat has cooked, cook the cabbage core, bok choy leaves, and cabbage leaves in that order. Flavor with salt, pepper, and chicken stock. Pour water-dissolved katakuriko to add thickness.

    Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce recipe step 4 photo
  5. Weipa is also delicious in place of chicken stock. In that case, be careful of the salt.


Ingredients

  1. 200 grams Thinly sliced pork belly
  2. 1/6 Chinese cabbage
  3. 2 heads, Bok choy
  4. 2 tsp Garlic
  5. Flavoring ingredients:
  6. 1 Salt and pepper (to taste)
  7. 1 tbsp Chicken stock granules
  8. 1 tbsp Sesame oil
  9. 1 Katakuriko slurry (as needed)

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