Hello everybody, it is John, welcome to our 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 tasty. This will be really delicious.
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 — ☆ 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.
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To begin with this particular recipe, we must prepare a few components. You can cook 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:
- Get 200 grams Thinly sliced pork belly
- Prepare 1/6 Chinese cabbage
- Make ready 2 heads, Bok choy
- Make ready 2 tsp Garlic
- Prepare Flavoring ingredients:
- Take 1 Salt and pepper (to taste)
- Take 1 tbsp Chicken stock granules
- Take 1 tbsp Sesame oil
- Prepare 1 Katakuriko slurry (as needed)
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. How to grow Chinese Cabbage also known as Napa cabbage is Easy to grow from seed at home in the backyard with this Advanced Complete Growing Guide. Sweet and Sour Chinese Cabbage Recipe Keep plenty of vegetarian recipes in your cooking arsenal for light, healthy side dishes.
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.
Chinese cabbage is also scientifically known as Brassica Pekinensis. Cabbage family is an Chinese cabbage as the name has it was first cultivated in Yangtze delta region which was brought into. Not surprisingly, the types of Chinese cabbage sound like items you could order at a Chinese restaurant – such as. Free for commercial use No attribution required High quality images. Chinese cabbage is a green, leafy vegetable that is commonly used in Chinese cooking.
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