Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my grandma's signature dish- steam-simmered pork belly and chinese cabbage *. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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.
My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have my grandma's signature dish- steam-simmered pork belly and chinese cabbage * using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *:
- Make ready 350 to 400 grams Thinly sliced pork belly
- Prepare 1 Sake
- Make ready 1/2 Chinese cabbage
- Make ready 1/2 large stalk Japanese leek
- Prepare 1 tbsp Dashi stock granules
- Get 1 tbsp Sugar
- Prepare 30 ml Mirin
- Take 30 ml 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.
Steps to make My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *:
- The photo shows double the amount of the recipe. Cut the pork belly slices into 4. Sprinkle with sake and rub in.
- Slice the leek diagonally.
- Cut the cabbage into bite sized pieces. Cut the core part into thin diagonal slices.
- 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.
- Careful not to let it burn!!!
- 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.
- A pot-full of vegetables shrinks down! The moisture is all from the vegetables.
- 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.
- Add the soy sauce, simmer for 5 to 10 minutes, and it's done.
- 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!
So that’s going to wrap this up for this exceptional food my grandma's signature dish- steam-simmered pork belly and chinese cabbage * recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
