It is getting cold in Melbourne. Winter vegetables have started appearing in the stores. When Wombok is in season, I always cook this dish. It’s super easy, comforting, nutritious and delicious. Season lightly to eat it as soup, or season fairly well if you want to pour it over rice.


4 Servings


350g Thinly Sliced Pork Belly
Salt & White Pepper
1/2 Wombok *about 700g
1 teaspoon Sesame Oil
1 cup Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
1 small pieced Ginger *grated
2 to 3 teaspoons Soy Sauce *OR Oyster Sauce
2 tablespoons Potato Starch OR Corn Starch *mixed with 2 tablespoons Water
1 Spring Onion *finely chopped

  1. Cut thinly sliced Pork Belly into 5cm pieces and lightly season with Salt & White Pepper. Cut Wombok into 2-3cm in length and separate white thick pieces and soft pieces.
  2. Heat Sesame Oil in a pot over medium high heat, cook Pork and white pieces of Wombok. When Pork changed colour, add soft pieces of Wombok, and stir-fry for a few minutes.
  3. Add Chicken Stock and Ginger, and bring to the simmer. Season with Salt & White Pepper. Add Soy Sauce (OR Oyster Sauce) for extra flavour.
  4. When Wombok is softly cooked, gradually add Potato Starch (OR Corn Starch) mixture, and cook until the sauce thickens. *Note: You probably don’t need to add all the starch mixture.
  5. Sprinkle with finely chopped Spring Onion and serve.
  6. *Note: I sometimes add 50g Dry Harusame Noodles (Mung Bean Starch Vermicelli) at the end of the cooking process. It can be cooked very quickly and it is a good addition.