Chinese cabbage stewed in white pork | Aos Trattoria's recipe transcription

Peel the garlic and chop it into small pieces.

Sprinkle salt on boston butt and put in a seasoning bag. Add garlic, rosemary, bay leaf and olive oil, knead, deflate and let sit in the refrigerator overnight.

Cut Chinese cabbage into pieces that are easy to eat. Peel the potatoes and slice them into thin slices of about 3 cm.

Put olive oil in a frying pan and heat it to warm it, then add pork shoulder loin and bake on medium heat. While returning the meat, take it out when the whole surface is browned.

After wiping off the oil from the frying pan, add olive oil, add the Chinese cabbage core and white wine, and mix gently. Return the boston butt to a frying pan, add potatoes, ground pepper, Chinese cabbage leaves, salt and water, and simmer over low heat.

Adjust the taste with salt, take out the meat and cut it into pieces that are easy to eat. Serve on a plate, sprinkle with black pepper and olive oil, and add Italian parsley to complete.