Layered Wombok & Pork

Name: Layered Wombok & Pork
Yield: 3 to 4 servings
Cuisine: British
Ingredients: 1/2-3/4 Wombok *depending on the size of pot; 200-300 g Thinly Sliced Pork Belly *You can add as much as you want; 1 small pieced Ginger *sliced into fine strips OR grated; 1 cup Chicken Stock or Vegetable Stock * You can add more; Salt & White Pepper; Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

This is perfect for dinner on a cold day. This dish is quite popular with my family and they actually encouraged me to add it to this website. Stewed Wombok is so tender and melting in mouth, and produces absolutely delicious soup as well. Using a heavy-base pot, you can forget about it once it’s started cooking. Rice is cooking in the rice cooker. You just sit and relax until it is ready.

Hiroko Liston @hirokoliston

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Ingredients

3 to 4 servings

1/2-3/4Wombok *depending on the size of pot
200-300 gThinly Sliced Pork Belly *You can add as much as you want
1small pieced Ginger *sliced into fine strips OR grated
1 cupChicken Stock or Vegetable Stock * You can add more
Salt & White Pepper
Soy Sauce

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Steps

1

Slice a block of Pork Belly (skin removed) as thinly as you can. Half-freezing the meat helps slicing. Lightly season with Salt and White Pepper.
2

Wash outer leaves of Wombok. Cut 7 to 8cm and pack a large pot. Tuck the Pork slices and Ginger into the spaces between the Wombok leaves. Pour over the Stock and start cooking over low heat for 30 to 40 minutes or until Wombok is tender and plenty of soup is produced.
3

Season with Salt and White Pepper as required. Small amount of Soy Sauce would be nice as well.