Recipe: Perfect My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage

My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage. Chinese pork belly dishes are some of the most favored ad authentic dishes found their way from China Pork belly may seem a bit intimidating or off-putting if you've never cooked it at home, but dig for Chinese Cabbage Stir Fry. While this dish is simple, it's the essence of Chinese home cooking. Cooking pork requires a gentle hand: it should be done all the way through, but be careful not to overcook it as this can make it dry.

Line a bamboo or metal steamer insert with reserved cabbage leaves, and place pork belly atop cabbage. If using a bamboo steamer, fill a pot with the same dimensions as basket Gently rub the outside of the wedge with the filling, then lightly smear a little filling into each layer of cabbage within. Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisines and Vietnamese cuisine. https. 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 it.

Ingredients of My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage

1. You need 600 grams of Chinese cabbage.
2. You need 250 grams of Thinly sliced pork belly.
3. It's 20 grams of Shoyu-koji (soy sauce koji) or shio-koji.
4. It's 3 tbsp of Shiro-dashi.
5. Prepare 1 tbsp of Mirin.
6. It's 400 ml of Water.
7. You need 1 of Mizuna greens.

Great recipe for Steamed Layered Chinese Cabbage and Pork Belly. This is my go-to item when I want to use up a lot of cabbage. Sliced Pork Belly Recipe Pork Belly Recipes Easy Cooking Cooking Recipes Pork Wraps Bean Paste Serving Dishes Japanese Food Chicken Wings. Slices of rich pork belly are cooked three different ways, with a final long simmer that transforms this lowly cut into meltingly tender meat.

My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage instructions

1. 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.).
2. Cut the stacked layers into 5 cm squares..
3. Pack the stacked cubes into an earthenware pot..
4. 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..

All Reviews for Dong Po (Chinese Pork Belly). The variation turned out just fine. This dish is extremely sweet so unless you plan to eat it in small amounts (such. A classic Chinese dish made with boiled-then-stir-fried pork and Drain the pork belly, transfer to a cutting board, and let cool slightly. This delicious twice-cooked Chinese pork belly is really tender and packed with great flavours.