Recipe of Homemade Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce

Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce. Pour sesame and vegetable oil in a frying pan. Stir fry the carrot and the white stem part of Chinese cabbage first. When wilted, add the pork and bean sprouts.

Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok. Place garlic, ginger, scallion white and Thai peppers.

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, stir-fried chinese cabbage and pork belly in thick sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pour sesame and vegetable oil in a frying pan. Stir fry the carrot and the white stem part of Chinese cabbage first. When wilted, add the pork and bean sprouts.

Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have stir-fried chinese cabbage and pork belly in thick sauce using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce:

1. Make ready 5 of Chinese cabbage.
2. Get 1/2 of Carrot.
3. Take 100 grams of Bean sprouts.
4. Make ready 100 grams of Thinly sliced pork belly.
5. Get 1 of Salt and pepper.
6. Take 1/2 tsp of Chicken stock granules.
7. Make ready 1 tsp of Happo-jiru (or soy sauce).
8. Prepare 10 ml of Katakuriko.
9. Make ready 50 ml of and 30 ml Water.
10. Make ready 1 tsp of Sesame oil.
11. Take 1 medium of spoon Vegetable oil.

Fry for half minutes until aromatic. Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Stir-fried pork belly with spicy cabbage. Spicy cabbage has the unique taste of Korean spicy sauce and the crispness of cabbage itself, which is very refreshing to eat.

Instructions to make Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce:

1. Cut the Chinese cabbage in half, the leaf parts into 3 cm, and the stems into 1 cm. Cut the carrot into half length, then slice. Cut the pork into 5 cm widths..
2. Pour sesame and vegetable oil in a frying pan. Stir fry the carrot and the white stem part of Chinese cabbage first..
3. When wilted, add the pork and bean sprouts. Lastly add the leaf parts of Chinese cabbage, season with salt and pepper, and add 50 ml of water..
4. Tilt the pan to one side to gather the liquid. Add the chicken stock granules and soy sauce and combine well with the rest of the ingredients..
5. Tilt the pan again, and adjust the taste with salt and pepper. Dissolve the katakuriko in 30 ml of water and add to the pan to thicken. Done..
6. In the photo, I made it with ordinary cabbage instead of Chinese cabbage. Cabbage was not bad, it was quite sweet and tasty..

Spicy cabbage is a fermented food. Spicy cabbage is prepared with fish sauce, chili, garlic and other condiments. For this recipe, I use Chinese sausage to lend a nice smoky & sweet flavour to the cabbage. You may use other types of meat too. Pork belly is the best alternative.

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