This is a dish I repeatedly cook especially when the weather is cold. As you can read in the method, it is super easy to cook. And the dish is comfortingly delicious. I always season it very simply as I believe that’s the best way to season this dish. You may wish to add other vegetables. Shiitake Mushrooms are a nice addition.
*Note: Above photo is the amount for 3 servings
200g thinly sliced Pork Belly
Salt & White Pepper
1 teaspoon Sesame Oil OR Oil of your choice
1 clove Garlic *finely chopped
*Note: Garlic can be replaced with Ginger depending on your preference
150g (2 to 3 large leaves) Cabbage *cut into chunky pieces
1 teaspoon Potato Starch *mixed with 2 teaspoons Water
1 Spring Onion *finely chopped
1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
1 teaspoon Soy Sauce
2 tablespoons Sake (Rice Wine)
1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock
- Cut thinly sliced Pork into the size that is easy to eat. Lightly season with Salt and White Pepper.
- Combine all the sauce ingredients. *Note: Alter the amount of Salt depending on the saltiness of the stock.
- Heat Oil and Garlic in a frying pan over medium to low heat. When it is aromatic, add the sauce. Arrange Cabbage pieces and place Pork slices on top.
- Cover with a lid and bring to the boil over medium heat. Cook until Cabbage is soft.
- In a small bowl, mix Potato Starch (OR Corn Starch) and Water, and drizzle it over and stir to combine well. Sprinkle with Spring Onion and enjoy with freshly cooked rice.