Steps to Make Speedy Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, How to Prepare Homemade Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce using 11 ingredients and 6 steps. Here is how you cook it.

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. Add the leaf part of the Chinese cabbage at the end as it cooks quickly. When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water. Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan

Ingredients and spices that need to be Make ready to make Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce:

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

Instructions to make 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.

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Any-night-of-the-week Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!