Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce.
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, stir-fried chinese cabbage and pork belly in thick sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It's simple, it is quick, it tastes yummy. They are fine and they look wonderful. Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce is something that I've loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook stir-fried chinese cabbage and pork belly in thick sauce using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce:
- {Take of Chinese cabbage.
- {Prepare of Carrot.
- {Prepare of Bean sprouts.
- {Prepare of Thinly sliced pork belly.
- {Take of Salt and pepper.
- {Make ready of Chicken stock granules.
- {Get of Happo-jiru (or soy sauce).
- {Get of Katakuriko.
- {Make ready of and 30 ml Water.
- {Take of Sesame oil.
- {Take of spoon Vegetable oil.
Instructions to make Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce:
- 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..
- 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. Lastly add the leaf parts of Chinese cabbage, season with salt and pepper, and add 50 ml of water..
- 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..
- 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..
- In the photo, I made it with ordinary cabbage instead of Chinese cabbage. Cabbage was not bad, it was quite sweet and tasty..
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