Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce

1. 1

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

2. 2

   Cut the bok choy into 3-4 cm pieces.

3. 3

   Heat sliced garlic in a pan with sesame oil.

4. 4

   Once it's fragrant, add pork belly cut into bite-sized pieces.

5. 5

   Once the meat has cooked, cook the cabbage core, bok choy leaves, and cabbage leaves in that order.

6. 6

   Flavor with salt, pepper, and chicken stock.

7. 7

   Pour water-dissolved katakuriko to add thickness.

8. 8

   Weipa is also delicious in place of chicken stock.

9. 9

   In that case, be careful of the salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.