Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce

Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce

The key ingredients are sesame oil and chicken stock granules. It's thickened with katakuriko and it'll whet your appetite. You can make it easily in 15 minutes.

Ingredients: 3 servings

Chinese cabbage
Bean sprouts
100 g
Thinly sliced pork belly
100 g
Salt and pepper
To taste
Chicken stock granules
1/2 teaspoon
Happo-jiru (or soy sauce)
1 teaspoon
10 ml
50 ml and 30 ml
Sesame oil
1 teaspoon
Vegetable oil
1 medium spoon


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.

Story Behind this Recipe

Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat!
It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think.