Steps to Prepare Award-winning My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage
Title : Steps to Prepare Award-winning My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage
link : Steps to Prepare Award-winning My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage
Steps to Prepare Award-winning My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Perfect My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to first 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 cook it.
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!! There really are no special tricks or tips. It's really easy. The soup that comes out of the cabbage and pork belly is really delicious, so add some rice at the end to turn the remaining soup into a porridge. Recipe by Kanpa-nyu!!
Ingredients and spices that need to be Make ready to make My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage:
- 600 grams Chinese cabbage
- 250 grams Thinly sliced pork belly
- 20 grams Shoyu-koji (soy sauce koji) or shio-koji
- 3 tbsp Shiro-dashi
- 1 tbsp Mirin
- 400 ml Water
- 1 Mizuna greens
Steps to make 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.
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