Layered Wombok & Pork. Stewed Wombok is so tender and melting in mouth, and produces absolutely delicious soup as well. Using a heavy-base pot, you can forget about it once it's started cooking. This one uses wombok (Chinese cabbage) and is pungent and addictive.
Layers of wombok cabbage, carrots and other fresh vegetables make this Asian shredded salad a vibrant centrepiece. Napa cabbage belongs to the family Brassicaceae, commonly called the mustard or cabbage family. This Wombok Salad Recipe is easily adapated too. You can have Layered Wombok & Pork using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Layered Wombok & Pork
- You need 1/2-3/4 of Wombok *depending on the size of pot.
- Prepare 200-300 g of Thinly Sliced Pork Belly *You can add as much as you want.
- It's 1 of small pieced Ginger *sliced into fine strips OR grated.
- Prepare 1 cup of Chicken Stock or Vegetable Stock * You can add more.
- Prepare of Salt & White Pepper.
- You need of Soy Sauce.
Make it GLUTEN FREE by using a gluten free soy sauce and replace the crunchy noodles with toasted slivered almonds or Changs Gluten Free Noodles. Most relevant Best selling Latest uploads. Cheekyricho Crunchy Asian Wombok Salad is perfect as a delicious side, an easy main or a light meal. Its healthy, full of crunch, colour, taste and texture.
Layered Wombok & Pork instructions
- 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..
Large and cylindrical in shape, with layers of tightly packed leaves. Each leaf has a long, fleshy, thick white stem and mid-green colour leaves. Add the remaining stock and water followed by the carrot, capsicum and broccolini. Slice the chicken and return to the saucepan. These layered desserts are as beautiful as they are indulgent.