Source : Cut The Cabbage Core To About 1 Cm Width And The Leaves To About 2-3 Cm Cut The Bok Choy Into 3-4 Cm Pieces Heat Sliced Garlic In A Pan With Sesame Oil...
Cut the cabbage core to about 1 cm width, and the leaves to about 2-3 cm.
Cut the bok choy into 3-4 cm pieces.
Heat sliced garlic in a pan with sesame oil. Once it's fragrant, add pork belly cut into bite-sized pieces.
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.
Weipa is also delicious in place of chicken stock. In that case, be careful of the salt.