Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, layered wombok & pork. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Layered Wombok & Pork is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Layered Wombok & Pork is something which I’ve loved my entire life. They’re nice and they look fantastic.
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To get started with this recipe, we have to prepare a few ingredients. You can cook layered wombok & pork using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Layered Wombok & Pork:
- Take 1/2-3/4 Wombok *depending on the size of pot
- Get 200-300 g Thinly Sliced Pork Belly *You can add as much as you want
- Prepare 1 small pieced Ginger *sliced into fine strips OR grated
- Make ready 1 cup Chicken Stock or Vegetable Stock * You can add more
- Prepare Salt & White Pepper
- Get Soy Sauce
Deliciously layered with wombok and pork belly simmered in. Cut Wombok and Daikon into small bite-size pieces. Cut Kimchi also into small bite-size pieces if large. Heat Dashi Stock in a saucepan, add Wombok and Daikon, and cook on medium heat until soft.
Instructions to make Layered Wombok & Pork:
- Slice a block of Pork Belly (skin removed) as thinly as you can. Half-freezing the meat helps slicing. Lightly season with Salt and White Pepper.
- Wash outer leaves of Wombok. Cut 7 to 8cm and pack a large pot. Tuck the Pork slices and Ginger into the spaces between the Wombok leaves. Pour over the Stock and start cooking over low heat for 30 to 40 minutes or until Wombok is tender and plenty of soup is produced.
- Season with Salt and White Pepper as required. Small amount of Soy Sauce would be nice as well.
Cut Kimchi also into small bite-size pieces if large. Heat Dashi Stock in a saucepan, add Wombok and Daikon, and cook on medium heat until soft. Napa cabbage belongs to the family Brassicaceae, commonly called the mustard or cabbage family. Kimchi is a classic Korean pickle that can be made from just about any vegetable. This one uses wombok (Chinese cabbage) and is pungent and addictive.
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