Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, my variation on layered and steam-cooked pork belly and chinese cabbage. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Add the greens and give it a stir with sugar and soy sauce. Heat a medium sauce pan with cold water over high heat, add the pork belly with ginger, green onions, star anise, and shaoxing rice wine. Chinese Crispy Roast Pork Marion's Kitchen. hot mustard, pork belly, table salt, hoisin. Then transfer the pork belly out and Poke as many holes as possible on the rind.
My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. 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 cook that.
The ingredients needed to make My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage:
- Take 600 grams Chinese cabbage
- Make ready 250 grams Thinly sliced pork belly
- Prepare 20 grams Shoyu-koji (soy sauce koji) or shio-koji
- Prepare 3 tbsp Shiro-dashi
- Make ready 1 tbsp Mirin
- Prepare 400 ml Water
- Get 1 Mizuna greens
Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. This Pork and Cabbage Hot Pot Is Mesmerizing—and Super Easy to Make. By Elyse Inamine READ DESCRIPTION Today my mom is going to show you how to make Chinese Cabbage with Pork Belly. If you enjoyed seeing this please leave a like, rate, comment, subscribe, share, and favorite.
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.
By Elyse Inamine READ DESCRIPTION Today my mom is going to show you how to make Chinese Cabbage with Pork Belly. If you enjoyed seeing this please leave a like, rate, comment, subscribe, share, and favorite. Add the whole piece of pork belly and the ginger, and bring the pot to a boil again. Remove the pork from the pot and run it under cold running water for about a minute. Here's a recipe for a kind of steamed Chinese meatloaf.
So that’s going to wrap it up for this special food my variation on layered and steam-cooked pork belly and chinese cabbage recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
