Spring Cabbage and Pork Cream Pasta

• 80 grams Pasta
• 3 leaves Spring cabbage
• 2 slice Thinly sliced pork belly
• 5 cm Celery
• 100 ml Milk
• 1/2 tsp Soup stock granules
• 1 tbsp Salt
• 1 dash Black pepper
• 1 Olive oil

1. In a large pot, bring water to a boil.
2. Once it boils, add salt, and once it boils again, add the pasta.
3. Cut the spring cabbage and pork belly into bite-size pieces and slice the celery.
4. Heat a pan with olive oil and saute the pork.
5. Once the pork has changed color, add the spring cabbage and the celery, and quickly fry everything together.
6. Add milk and soup stock granules and cook on low heat so that the cabbage wilts.
7. Be careful not to boil it.
8. Add boiled pasta and quickly mix in the sauce.
9. Flavor with black pepper and you're finished.
10. Finished with milk instead of fresh cream for a health-conscious and light dish.
11. If miss the cream, substitute half of the milk with fresh cream.

pasta, cabbage, pork belly, celery, milk, granules, salt, black pepper, olive oil

Taken from cookpad.com/us/recipes/154351-spring-cabbage-and-pork-cream-pasta (may not work)