Recipe: Yummy My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *

**Recipe: Yummy My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *** Delicious, fresh and tasty.

My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *. Slightly sweet and sour flavor is addictive ;) Chinese Cabbage (or Napa Cabbage) is a tasty low calorie food. We call it Hakusai (白菜) in Japanese. Serve with steamed white rice like jasmine or This is a great dish that I always order whenever I go to Chinese restaurants–and wanted to try making myself.

If you love pork, you must try this kakuni (角煮, simmered pork belly).

Some say that kakuni came from China during the time when Japan was closed to most of the outside world.

At the time, the only port city where foreign ships had access to was Nagasaki and the Chinese dish called Dongpo Pork. · This Chinese-style pork belly is sweet, salty, and perfectly tender.

You can cook My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * using 8 ingredients and 10 steps. Here is how you cook it.

Ingredients of My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *

1. It’s 350 of to 400 grams Thinly sliced pork belly.

2. Prepare 1 of Sake.

3. Prepare 1/2 of Chinese cabbage.

4. Prepare 1/2 large of stalk Japanese leek.

5. Prepare 1 tbsp of Dashi stock granules.

6. You need 1 tbsp of Sugar.

7. It’s 30 ml of Mirin.

8. You need 30 ml of Soy sauce.

Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce.

Serve it over rice for the ultimate dinner and forget you ever wanted to.

Line a bamboo or metal steamer insert with reserved cabbage leaves, and place pork belly atop cabbage.

Cover pot, and bring to a simmer.

My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * instructions

1. The photo shows double the amount of the recipe. Cut the pork belly slices into 4. Sprinkle with sake and rub in..

2. Slice the leek diagonally..

3. Cut the cabbage into bite sized pieces. Cut the core part into thin diagonal slices..

4. Pour 3 cm of water (not listed) into a heavy bottomed pot, and layer the cabbage → pork belly → cabbage → pork belly… until everything is in the pot. Cover with a lid and turn the heat to medium..

5. Careful not to let it burn!!!.

6. When steam is coming out of the pan, and the contents are bubbling, turn the heat down from medium to low, replace the lid and steam-simmer..

7. A pot-full of vegetables shrinks down! The moisture is all from the vegetables..

8. When the ratio of liquid, cabbage, and pork in the pot is about even, add the leek, dashi stock granules, sugar, and mirin and bring to a boil..

9. Add the soy sauce, simmer for 5 to 10 minutes, and its done..

10. It tastes even better if you let it cool down once to let the flavors meld, and heat it up again..

Cook pork until completely tender when pierced with a paring Press cabbage down as you pack more in to prevent air pockets.

Add liquid from the filling if.

Although not traditional Japanese cuisine, cabbage rolls with pork filling served in a clear chicken broth are pretty and delicious.

While cabbage rolls are not uniquely considered Japanese cuisine, it is a very popular "yoshoku"-style (Western food with Japanese influence) family dish that is often made.

Noodles and Cabbage is a supper dish my family always love LOVED!