How to Make Delicious My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage

How to Make Delicious My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage Delicious, fresh and tasty.

My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage. Great recipe for My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage. I wanted to eat a lot of Chinese cabbage when it was in its peak season, so I did my own variation on a dish which was very popular at the time. I think there are many other ways to eat this!!

I pull off, wash, and pat dry four leaves of Napa cabbage, then layer each one with thin slices of pork belly. (You.

In Chinese cuisine, pork belly (Chinese: 五花肉; pinyin: wǔhuāròu) is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety.

I'm sure you've heard by now that corned beef and cabbage is not authentic St.

You can cook My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage

1. Prepare 600 grams of Chinese cabbage.

2. Prepare 250 grams of Thinly sliced pork belly.

3. Prepare 20 grams of Shoyu-koji (soy sauce koji) or shio-koji.

4. You need 3 tbsp of Shiro-dashi.

5. It’s 1 tbsp of Mirin.

6. You need 400 ml of Water.

7. Prepare 1 of Mizuna greens.

I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result.

By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.

Personally, I always like to include Chinese cabbage and Chinese chives.

Lightly season the pork belly's skin side with salt.

My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage instructions

1. Sprinkle the pork belly with the shoyu-koji, and stack the cabbage and pork in alternate layers. (If you have some time, let the pork rest for a while.).

2. Cut the stacked layers into 5 cm squares..

3. Pack the stacked cubes into an earthenware pot..

4. Add the water, shiro-dashi and mirin and turn on the heat. When it comes to a boil, turn the heat down to low, and simmer for 20 minutes. Add the mizuna greens on top at the end..

Place pork belly's seasoned skin side down in Instant Pot.

Lightly season the other side of pork belly with salt.

Set aside the browned pork belly.

I layer the pork belly in while the pan is still cold, then spread the batter out on top of it.

The batter weighs down the pork, preventing it from curling up and losing its shape as it cooks.