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.


2 Servings
*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
White Pepper

  1. Cut thinly sliced Pork into the size that is easy to eat. Lightly season with Salt and White Pepper.
  2. Combine all the sauce ingredients. *Note: Alter the amount of Salt depending on the saltiness of the stock.
  3. 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.
  4. Cover with a lid and bring to the boil over medium heat. Cook until Cabbage is soft.
  5. 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.