Hello, I’m PAO.
A classic Chinese cabbage recipe! !
It’s easy because you just stack the ingredients and heat them for 10 minutes!
The dried vermicelli is reconstituted with the water content of the Chinese cabbage, so it is not sticky and goes down smoothly.
Chinese cabbage with the umami of pork belly is sweet and delicious!
Ingredients (for 3-4 people)
Chinese cabbage・・・1/4 (about 500g)
Thinly sliced pork belly・・・250g
Mung bean vermicelli (dried)・・・40g
*Chicken stock powder: 1 tsp
*Soy sauce, sake: 2 tbsp each
*Sugar: 1/2 tbsp
*Garlic, ginger: 1/2 each (grated)
Potato starch, water 1/2 tbsp each
how to make
1.Cut the Chinese cabbage into 1 cm width for the core and 2 to 3 cm width for the leaves.
2.Cut the thinly sliced pork belly into 5cm pieces.
Cut the vermicelli in half lengthwise.
3.Spread half the core of the Chinese cabbage on the bottom of the pot or frying pan.
Spread half the amount of pork on top and sprinkle vermicelli on top.
4.Put the remaining Chinese cabbage on top and spread the pork belly.
Sprinkle * all over.
Cover with a lid and heat over medium heat.
Boil for 10 minutes.
Even if you mix it as it is and eat it, it will be light and delicious.
When you thicken it, the taste is firmly involved and it is delicious.
- Turn off the heat and add the water-soluble potato starch to the moist part.
Pour it in, stir it, heat it again over low heat, and when it thickens, it’s done! !
It’s also delicious with pepper and shichimi chili pepper.
Since it is boiled with less water, the Chinese cabbage does not become too worn out.