五花肉白滷 / Chinese Cabbage Braised Pork Belly

Ingredients:

• 
  300g sliced pork belly 
• half a head of Chinese cabbage (rectangle/eat bite size cut)
• Optional: Add mushroom and dried shrimp/ebi
• 6 crushed garlic cloves 
• long cut green onions
• 1 thin sliced chili
• 1 pack of shimeji mushrooms
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1tsp salt
• 1tsp white pepper
• 100ml water

Seasonings:

Marinating pork:

• 1 tbsp rice wine
• 1 tbsp soy sauce
• 1 tsp white pepper
• 1tsp sugar
• 1tsp sesame oil

To-do:

1. In a bowl add Chinese cabbage, shimeji mushroom.
2. Marinating pork.
3. Add oil on the pan. Add garlic and green onions.
4. Add marinated pork. Saute until the pork color is golden brown.
5. Add cabbage and shimeji mushroom. Stir fry until all the cabbage absorbed the oil.
6. Add salt and white pepper.
7. Add 100ml water.
8. Cover pan.
9. Cook the cabbage until desired texture.
10. Add chili.
11. Add corn starch water.
12. Add sesame oil. Mix well and it's ready to eat.

Recipe from 吳秉承 承味饌廚房