Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce

Name: Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 200 grams Thinly sliced pork belly; 1/6 Chinese cabbage; 2 heads, Bok choy; 2 tsp Garlic; 1 Salt and pepper (to taste); 1 tbsp Chicken stock granules; 1 tbsp Sesame oil; 1 Katakuriko slurry (as needed)

cookpad.japan @cookpad_jp

Back when I was really into salty sauces, I made this using everything I had at home.

The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat.

You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@.

Back when I was really into salty sauces, I made this using everything I had at home.

The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat.

You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@.

cookpad.japan @cookpad_jp

Back when I was really into salty sauces, I made this using everything I had at home.

The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat.

You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@.

Back when I was really into salty sauces, I made this using everything I had at home.

The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat.

You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@.

Saved

Ingredients

3 servings

200 gramsThinly sliced pork belly
1/6Chinese cabbage
2heads, Bok choy
2 tspGarlic
Flavoring ingredients:
1Salt and pepper (to taste)
1 tbspChicken stock granules
1 tbspSesame oil
1Katakuriko slurry (as needed)

Saved

Steps

1

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

Cut the bok choy into 3-4 cm pieces.
3

Heat sliced garlic in a pan with sesame oil. Once it's fragrant, add pork belly cut into bite-sized pieces.
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.
5

Weipa is also delicious in place of chicken stock. In that case, be careful of the salt.