Foodio

Preparation

Cut pork into 3 cm cubes and fry in pan on 6/9 heat until golden brown, around 5-7 minutes.
While the pork is cooking, slice 1 onion and finely dice the ginger.
Add onion and ginger to pan, cook for 2-3 minutes. Add 0.5 dl shaoxing wine, 0.5 dl mirin, 45 ml oyster sauce, 30 ml soy sauce, 30 ml chicken bouillon, and 1 dl water.
Slice napa cabbage in large chunks, separating the leaves and the stems.
Add the hard part of the cabbage to the pan and let cook on 5/9 heat for around 10 minutes or on lower heat for around 15-20 minutes. Cook rice.
Add spring onion and the soft part of cabbage and let cook until cabbage has softened.
Top with sesame seeds.

Cut pork into 3 cm cubes and fry in pan on 6/9 heat until golden brown, around 5-7 minutes.
While the pork is cooking, slice 1 onion and finely dice the ginger.
Add onion and ginger to pan, cook for 2-3 minutes. Add 0.5 dl shaoxing wine, 0.5 dl mirin, 45 ml oyster sauce, 30 ml soy sauce, 30 ml chicken bouillon, and 1 dl water.
Slice napa cabbage in large chunks, separating the leaves and the stems.
Add the hard part of the cabbage to the pan and let cook on 5/9 heat for around 10 minutes or on lower heat for around 15-20 minutes. Cook rice.
Add spring onion and the soft part of cabbage and let cook until cabbage has softened.
Top with sesame seeds.