Easiest Way to Prepare Tasty My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *

My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *. Imagine a big family feasting on a large pot of bubbling soup, with tangy sour cabbage, chewy cellophane noodles, and rich pork belly. Snow drifts outside the windows as hot steam rises above the hot broth. Multiple pairs of chopsticks fight for noodles, followed by the sounds of loud slurping.

See more ideas about asian recipes, pork recipes, asian dishes. NYT Cooking: Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. 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.

Ingredients of My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *

1. Prepare 350 of to 400 grams Thinly sliced pork belly.
2. It's 1 of Sake.
3. It's 1/2 of Chinese cabbage.
4. It's 1/2 large of stalk Japanese leek.
5. It's 1 tbsp of Dashi stock granules.
6. Prepare 1 tbsp of Sugar.
7. You need 30 ml of Mirin.
8. You need 30 ml of Soy sauce.

Another favorite dish that you simply cannot miss. Pork belly deep fried into perfection till crispy on the outside while still tender on the inside, it's nicely seasoned as well. Overall, Grandma's Suki certainly serves nice Chinese dishes and also Suki with great quality and amazing flavor, the kind of food. See more ideas about Cooking recipes, Recipes, Food.

My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * instructions

1. The photo shows double the amount of the recipe. Cut the pork belly slices into 4. Sprinkle with sake and rub in..
2. Slice the leek diagonally..
3. Cut the cabbage into bite sized pieces. Cut the core part into thin diagonal slices..
4. 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..
5. Careful not to let it burn!!!.
6. 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..
7. A pot-full of vegetables shrinks down! The moisture is all from the vegetables..
8. 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..
9. Add the soy sauce, simmer for 5 to 10 minutes, and it's done..
10. It tastes even better if you let it cool down once to let the flavors meld, and heat it up again..

See more ideas about Cooking recipes, Pork and cabbage, Recipes. See more ideas about asian recipes, cooking recipes, asian cooking. See more ideas about Real chinese food, Food, Chinese food. - Double cooked pork belly (I believe) - it had this great unique mealy (from the batter) yet tender texture. The flavor was a little simple for my tastes (salty and spicy without much umami or sweetness) but still very good! Overall, an amazing and memorable meal.