Layered and Steamed Pork Belly with Aubergine and Cabbage with Miso Flavour

Name: Layered and Steamed Pork Belly with Aubergine and Cabbage with Miso Flavour
Yield: 2 servings
Cuisine: American
Ingredients: 150 grams Thinly sliced pork belly; 1 middle sized Aubergine (slim Japanese type); 1 to 2 leaves Cabbage; 25 to 30 grams Miso; 15 ml Sake; 5 ml Soy sauce

cookpad.japan @cookpad_jp

This is an easy dish.
I created this recipe from scratch.

Just repeat simple procedures so it is not complicated at all.
I always use Tupperware for this dish.
The seasoning might be too strong, so reduce the amount of miso by about 5 g if necessary. Recipe by Poposhuke

This is an easy dish.
I created this recipe from scratch.

cookpad.japan @cookpad_jp

This is an easy dish.
I created this recipe from scratch.

Saved

Ingredients

2 servings

150 gramsThinly sliced pork belly
1middle sized Aubergine (slim Japanese type)
1to 2 leaves Cabbage
●For the sauce:
25to 30 grams Miso
15 mlSake
5 mlSoy sauce

Saved

Steps

1

Slice the aubergine diagonally into ovals and cut in half and rinse. Tear the cabbage leaves into bite sizes.
2

Line the bottom of a heat proof dish with sliced pork without gaps. Ensure that you hang the sliced pork over the both edges of the dish.
3

Place the cabbage and sliced aubergine.
4

Cut the sliced pork into the same size of the width of the dish and lay on top of the aubergine. Repeat the layers with cabbage and aubergine.
5

Make the sauce. Mix the ingredients well and make sure that the miso is dissolved well. The vegetables yield plenty of water, but 30 g of miso might be too strong.
6

After finishing layering, pour over the sauce. Fold in the excess pork bits over the edges of the dish and press gently.
7

Cover roughly and microwave for 5 minutes. Leave to stand for another 3 minutes and it is done! Do not cover the dish tightly.