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Cabbage and pork layered Pot

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    15mins

Less Than 30 mins Pork Vegetable Dinner Lunch Asian Food

What You Will Need

Ingredients

  • Chinese cabbage 1 pc
  • Pork slices 500 g
  • Carrots 2 pcs (sliced)
  • Onion 1 pc (sliced)
  • Brown Beech Mushrooms 100 g
  • Lee Kum Kee Concentrated Japanese Style Pork Bone Broth 1 pack
  • Water 1.5 L

Made with
Lee Kum Kee products

Convenience Sauce, Soup Base

Concentrated Japanese Style Pork Bone Broth

How to make it

  1. Wash the cabbage. Spread the leaves and put the pork slices on each leaf. Place the leaves and pork into the pot vertically, layer by layer, from the outside to inside.
  2. Fill the gap with onion and carrots and add in the mushrooms on the side.
  3. Mix Lee Kum Kee Concentrated Japanese Style Pork Bone Broth with water. Pour into the pot. Bring to boil and cook until pork is well done.
  4. Tips: You can use Shandong cabbage, Peking cabbage or celery cabbage for this dish.

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