Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chinese cabbage & bok choy salted pork belly in sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look 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 quick, it tastes delicious. It’s appreciated by millions daily. Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.

Napa cabbage is the most common variety referred to as "Chinese cabbage." Discover why it's a favorite ingredient in stir-fries and other What Is Chinese Cabbage? A wide variety of chinese cabbages options are available to you, such as cultivation type, style. Chinese cabbage — ☆ Chinese cabbage n. any of several vegetables (Brassica pekinensis and B. chinensis) of the crucifer family, having long, narrow leaves in loose, cylindrical heads and tasting. Botanically, this chinese cabbage variety belongs to the Brassica family; a large class of leafy/flower-head vegetables which also includes brussels sprouts, kale, cabbage, and broccoli, etc.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce:

1. Make ready 200 grams Thinly sliced pork belly
2. Make ready 1/6 Chinese cabbage
3. Get 2 heads, Bok choy
4. Take 2 tsp Garlic
5. Get Flavoring ingredients:
6. Get 1 Salt and pepper (to taste)
7. Make ready 1 tbsp Chicken stock granules
8. Get 1 tbsp Sesame oil
9. Prepare 1 Katakuriko slurry (as needed)

Not surprisingly, the types of Chinese cabbage sound like items you could order at a Chinese restaurant – such as. Also called Chinese leaves, Chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour. There are two basic types of Chinese cabbage. Chinese Cabbage, Chinese leaves, Napa cabbage, Peking/Tientsin cabbage, celery cabbage, po tsai, bai cai/chih-li (Mandarin), wong nga baak (Cantonese), hakusai (Japanese).

Instructions to make Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce:

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.

There are two basic types of Chinese cabbage. Chinese Cabbage, Chinese leaves, Napa cabbage, Peking/Tientsin cabbage, celery cabbage, po tsai, bai cai/chih-li (Mandarin), wong nga baak (Cantonese), hakusai (Japanese). Pickled Chinese Cabbage and Eelery SaladEASYFOODCOOK. Chinese cabbage is used in many Asian dishes, so it's a good vegetable to grow if you cook a lot of Asian food. It favors cool climates, and it may not need much direct sunlight.

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