Chinese Cabbage with Pork Belly and Tofu in Pork Stock

I love soups, I so love it for me a meal is not complete without it. Like vegetable dishes I am in constant find for new recipes with soups and every time I get hold of a Chinese restaurant menu, I take note of the soups they offer and that’s where our recipe came from today. While we haven’t ordered this one from the menu I got it from the name of the soup sorts gives you an idea on h ow it is prepared. Chinese Cabbage with Pork Belly and Tofu in Pork Stock, a simple dish of thinly sliced pork belly cooked with tofu and Chinese cabbage in a rich clear pork stock.

Chinese Cabbage with Pork Belly and Tofu in Pork Stock

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 5-6 1x
• Category: Main Course
• Cuisine: Chinese

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Ingredients

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• 400 g pork belly, thinly sliced
• 8 pcs large Napa cabbage leaves, chopped
• 1 block soft tofu, cubed
• 6 cups good pork or chicken stock
• 4 stalks spring onions, chopped
• 1/4 cup dried shrimp, powdered in a grinder
• 2 large slices ginger
• 2 pcs shallots, finely chopped
• oil
• fish sauce
• white pepper

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Instructions

1. In a soup pot add a small amount of oil then sauté ginger and shallots.
2. Add the pork belly and continue to cook until slightly brown on the edges.
3. Add the dried shrimp and cook until fragrant then pour the chicken stock, bring it to a boil then simmer for 25 minutes.
4. Add the Napa cabbage then continue to boil for 5 minutes or until vegetables are tender.
5. Add the spring onions and soft tofu then continue to simmer for 3 minutes. Season with fish sauce and white pepper.
6. Place in bowls then serve.

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