Asian Savoy Cabbage with Pork Belly

I even made my own Teriyaki sauce.

The idea to prepare the Savoy cabbage Asian style came with the piece of pork belly I bought.

Teriyaki sauce is usually at home, but I haven't been to the Asian supermarket in a while and it was gone. But luckily the simple ingredients were still there. It took me 5 min to prepare my own Teriyaki sauce.

I only used the outer large leafs of the cabbage and cut out the thick middle stems. A large onion cut in strips and a couple of garlic cloves and ginger went in neutral oil. After 5 min add the cabbage and let it sink down.

Add stock paste, Teriyaki sauce and seasoning. After 5 more min, add sesame oil and seeds.

Ingredients:

1/2 head outer leaves Savoy cabbage

1 large onion

5 garlic cloves

1 knob chopped ginger

2 tbsp sunflower oil

1 tsp veg stock paste

1 tsp sesame oil

4 tbsp Teriyaki sauce

2 tsp sesame oil

350 g Pork Belly

shimishi togarashi, salt, pepper

Teriyaki sauce:

8 tbsp Japanese soy sauce or Tamari

4 tbsp sugar

4 tbsp Mirin

4 tbsp Sake

Bring to a short boil to melt the sugar, that's all.

Cook the seasoned pork belly in a pan without the skin and the bones. Cut it in 2 cm chunks.