Steps to Prepare Favorite Layered Wombok & Pork

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The ingredients needed to make Layered Wombok & Pork:

1. Get 1/2-3/4 Wombok *depending on the size of pot
2. Take 200-300 g Thinly Sliced Pork Belly *You can add as much as you want
3. Prepare 1 small pieced Ginger *sliced into fine strips OR grated
4. Get 1 cup Chicken Stock or Vegetable Stock * You can add more
5. Take Salt & White Pepper
6. Make ready 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.

Steps to make Layered Wombok & Pork:

1. 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.
2. 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.
3. 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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