Easy Homemade Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Recipe

Easy Homemade Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Recipe


Easy Homemade Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce here.


While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.


Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.


To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.



Ingredients of Easy Homemade Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Recipe


  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)



How To Make Easy Homemade Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Recipe


  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.


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