Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special 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 bit tasty. This is gonna smell and look 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. Poor grandma made for his love one. Asian Bak Choi - Chinese Cabbage - Chinese Pork As part of the HOW TO COOK GREAT For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. 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 that.
The ingredients needed to make My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *:
- Prepare 350 to 400 grams Thinly sliced pork belly
- Prepare 1 Sake
- Take 1/2 Chinese cabbage
- Prepare 1/2 large stalk Japanese leek
- Prepare 1 tbsp Dashi stock granules
- Get 1 tbsp Sugar
- Get 30 ml Mirin
- Make ready 30 ml Soy sauce
Cut the end off the cabbage so you have big, loose leaves. Cut the inside white part of the leaf away and. 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.
Instructions 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.
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. Line a bamboo or metal steamer insert with reserved cabbage leaves, and place pork belly atop cabbage. Cover pot, and bring to a simmer.
So that’s going to wrap it up for this exceptional food my grandma's signature dish- steam-simmered pork belly and chinese cabbage * recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
