Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce

Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce

Eat plenty of leafy vegetables in this refreshing salty sauce.

Ingredients: serves 3 to 4

Thinly sliced pork belly
200 g
Chinese cabbage
Bok choy
2 teaspoons
Flavoring ingredients:
Salt and pepper
to taste
Chicken stock granules
about 1 tablespoon
Sesame oil
1 tablespoon
Katakuriko slurry
as needed


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.

Story Behind this Recipe

Back when I was really into salty sauces, I made this using everything I had at home.