Spring Cabbage and Pork Cream Pasta

1. 1

   In a large pot, bring water to a boil.

2. 2

   Once it boils, add salt, and once it boils again, add the pasta.

3. 3

   Cut the spring cabbage and pork belly into bite-size pieces and slice the celery.

4. 4

   Heat a pan with olive oil and saute the pork.

5. 5

   Once the pork has changed color, add the spring cabbage and the celery, and quickly fry everything together.

6. 6

   Add milk and soup stock granules and cook on low heat so that the cabbage wilts.

7. 7

   Be careful not to boil it.

8. 8

   Add boiled pasta and quickly mix in the sauce.

9. 9

   Flavor with black pepper and you're finished.

10. 10

    Finished with milk instead of fresh cream for a health-conscious and light dish.

11. 11

    If miss the cream, substitute half of the milk with fresh cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.