Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chinese cabbage & bok choy salted pork belly in sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce is something which I have loved my entire life. They’re nice and they look fantastic.
Green cabbage is the most common and best-known variety of cabbage. It is a tightly wrapped and ball-shaped cabbage, while napa cabbage looks more like. Chinese cabbage ( Brassica rapa , subspecies pekinensis and chinensis ) can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage , and are of the same species as the common turnip.
To get started with this recipe, we must first prepare a few components. You can have chinese cabbage & bok choy salted pork belly in sauce using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce:
- Prepare 200 grams Thinly sliced pork belly
- Take 1/6 Chinese cabbage
- Prepare 2 heads, Bok choy
- Prepare 2 tsp Garlic
- Get Flavoring ingredients:
- Make ready 1 Salt and pepper (to taste)
- Get 1 tbsp Chicken stock granules
- Make ready 1 tbsp Sesame oil
- Make ready 1 Katakuriko slurry (as needed)
Explore tips for growing and cooking with it. Pickled Chinese Cabbage and Eelery Salad EASYFOODCOOK. A wide variety of chinese cabbages options are available to you, such as cultivation type, style, and type. Chinese cabbage, Brassica rapa, subspecies pekinensis and chinensis, can refer to two distinct varieties (see below) of Chinese leaf vegetables used often in Chinese cuisine.
Instructions to make Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce:
- Cut the cabbage core to about 1 cm width, and the leaves to about 2-3 cm.
- Cut the bok choy into 3-4 cm pieces.
- Heat sliced garlic in a pan with sesame oil. Once it's fragrant, add pork belly cut into bite-sized pieces.
- 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.
- Weipa is also delicious in place of chicken stock. In that case, be careful of the salt.
A wide variety of chinese cabbages options are available to you, such as cultivation type, style, and type. Chinese cabbage, Brassica rapa, subspecies pekinensis and chinensis, can refer to two distinct varieties (see below) of Chinese leaf vegetables used often in Chinese cuisine. Not surprisingly, the types of Chinese cabbage sound like items you could order at a Chinese restaurant – such as. Chinese Cabbage, Chinese leaves, Napa cabbage, Peking/Tientsin cabbage, celery cabbage, po tsai, bai cai/chih-li (Mandarin), wong nga baak (Cantonese), hakusai (Japanese). Chinese cabbage is confusing at best.
So that’s going to wrap it up for this special food chinese cabbage & bok choy salted pork belly in sauce recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
