Braised wombok and pork belly | The Kitchen Playground

Ingredients

• 2/3 wombok*, shredded
• 1 carrot, thinly sliced
• 100g fresh shitake, quartered
• 6 dried black fungus, soaked and chopped
• 700g skinless pork belly, thinly sliced
• 10g belacan, roughly chopped and soaked in 1/4 cup boiling water
• 1 tablespoon grated ginger
• 1/4 teaspoon white pepper
• 1 tablespoon soy sauce
• 1 teaspoon cornflour
• 1/2 teaspoon sesame oil
• 2 spring onion, sliced