Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, my variation on layered and steam-cooked pork belly and chinese cabbage. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
It's made with a mixture of ground pork, Chinese cabbage, ginger, and soy sauce. Here's a recipe for a kind of steamed Chinese meatloaf. It's made with a mixture of ground pork, Chinese Cooking Crispy Pork Belly Recipe for Eating with Tamarind Sauce Fried Rice Powder - Donation Foods. READ DESCRIPTION Today my mom is going to show you how to make Chinese Cabbage with Pork Belly.
My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have my variation on layered and steam-cooked pork belly and chinese cabbage using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage:
- Prepare 600 grams Chinese cabbage
- Get 250 grams Thinly sliced pork belly
- Prepare 20 grams Shoyu-koji (soy sauce koji) or shio-koji
- Make ready 3 tbsp Shiro-dashi
- Prepare 1 tbsp Mirin
- Take 400 ml Water
- Get 1 Mizuna greens
Place a tablespoon of the mixture in the middle of a cabbage leaf and roll, tucking in the edges. Place in a steamer basket and repeat the process until all the pork. Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat. Chinese rock sugar is available at specialty and Asian grocery stores.
Steps to make My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage:
- 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.)
- Cut the stacked layers into 5 cm squares.
- Pack the stacked cubes into an earthenware pot.
- 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.
Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat. Chinese rock sugar is available at specialty and Asian grocery stores. If you can't find it, substitute brown sugar. A dash of five-spice powder is delicious, but not. Line a bamboo or metal steamer insert with reserved cabbage leaves, and place pork belly atop cabbage.
So that’s going to wrap this up for this exceptional food my variation on layered and steam-cooked pork belly and chinese cabbage recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
