Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce

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.