Recipe: Yummy Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce

Recipe: Yummy Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Delicious, fresh and tasty.

Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce. Is Chinese cabbage the same as Napa cabbage? There are a few different kinds of Chinese cabbage, but Napa cabbage is the most popular in the group. Most grocery stores label Napa varieties as "Chinese cabbage," but beware: they may also put bok choy, pak choy or other Asian greens under the same label.

The name is most likely derived from the Japanese word nappa—meaning leafy green—rather than a location, which is why it's not capitalized.

You may also see it labeled as Chinese white cabbage, Peking cabbage, or celery cabbage.

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two cultivar groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group ().

You can cook Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce

1. You need 200 grams of Thinly sliced pork belly.

2. You need 1/6 of Chinese cabbage.

3. It’s 2 of heads, Bok choy.

4. You need 2 tsp of Garlic.

5. Prepare of Flavoring ingredients:.

6. Prepare 1 of Salt and pepper (to taste).

7. It’s 1 tbsp of Chicken stock granules.

8. You need 1 tbsp of Sesame oil.

9. Prepare 1 of Katakuriko slurry (as needed).

These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower.

Chinese cabbage can also be served raw, like in a salad or slaw.

Simply chop the Napa cabbage into very thin strips and add in scallions, a chili, julienned carrots, or other vegetables.

Top the mixture with a sauce of sesame oil, soy sauce, salt, and pepper.

Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce step by step

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 its 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..

Chinese cabbage (Brassica pekinensis) is an oriental vegetable that is used a lot in sandwiches and salads instead of lettuce.

The leaves are tender like lettuce even though it is a cabbage.

Unlike regular cabbage, the thick veins in the leaves are actually sweet and tender.

Growing Chinese cabbage is a great addition to any vegetable garden.

Chinese cabbage which includes pac choi (bok choy), pei tsai, Michihli, Napa, and celery cabbage is a cool-weather vegetable.