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Pork Belly and Cabbage Stew


  • 200g Iberico pork belly slices

  • 200g cabbage - sliced

  • 1/2pkt shimeiji mushrooms - trimmed

  • 1/2 carrot - peeled, julienned

  • 3 garlic cloves - peeled, chopped

  • 1 coriander root - chopped

  • 2 egg beancurd - sliced, pan-fried till golden

  • 1 red chilli - deseeded, sliced

  • 200ml bone collagen stock


  • 1tbsp oyster sauce

  • 1tbsp light soy sauce

  • 1/2tsp sugar

  • 1tsp chicken powder


  1. Saute coriander root and garlic till fragrant. Add in pork slices and cook for a few mins.

  2. Add in cabbage, carrot, mushroom and seasoning ingredients. Bring to a simmer.

  3. Once the cabbage has soften, add in beancurd and chilli. Let simmer for another 5mins.

  4. Turn off heat and let sit covered for 10mins.


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