Cabbage Pork Belly Beancurd Stew

[Ingredients]

• 12-14 napa cabbage leaves - blanched

• 12-14 thinly sliced pork belly - shabu shabu-cut works

• 2 tubes egg beancurd - sliced and pan-fry till golden

• 4 garlic cloves - peeled and chopped

• 1 cilantro root - chopped

• 1/2pkt shimeiji mushroom - roots removed

• 300ml stock (🔍bone and collagen stock)

• 1 red chilli - chopped

• 1/2tsp chilli flakes

• 1tsp light soy sauce

• 1tsp dark soy sauce

• 1tsp aged balsamic vinegar

[Steps]

1. Roll up a cabbage leaf starting from stem end and wrap a slice of pork belly around. Repeat for the rest.

2. Pan-fry cabbage wraps till lightly browned on the outside, set aside.

3. In a large claypot over medium-low heat, add in 1tbsp cooking oil, garlic and cilantro root, saute till fragrant.

4. Add in mushrooms, chilli flakes, light and dark soy sauce and vinegar. Mix well and bring to a simmer.

5. Arrange cabbage wraps and beancurd neatly in claypot. Let simmer covered till the liquid reduces and thickens.

Adapted from: https://www.instagram.com/p/CKL4N-LgBYq/?igshid=1wi45cs77cvya