Cabbage-Wrapped Pork Belly

Name: Cabbage-Wrapped Pork Belly
Yield: 2 servings
Cuisine: American
Ingredients: 3 leaves Cabbage; 100 grams Sliced pork belly; 1 clove ★Garlic; 1 knob ★Ginger; 1 roughly 5 cm ★Japanese leek (optional); 1 tsp ★White sesame seeds; 3 tbsp ★Soy sauce; 1/2 bag Bean sprouts (for garnishing); 10 Shimeji mushrooms (for garnishing); 1 Sesame oil

cookpad.japan @cookpad_jp

I received spring cabbage as a gift.

The Japanese leek is optional. You could also use store-bought grated garlic and tubed ginger.
You don't need to grind anything if you use ground sesame seeds. I recommend you don't overcook the bean sprouts for a crunchy finish. For 2 servings. Recipe by akishin

I received spring cabbage as a gift.

cookpad.japan @cookpad_jp

I received spring cabbage as a gift.

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Ingredients

2 servings

3leaves Cabbage
100 gramsSliced pork belly
1 clove★Garlic
1knob ★Ginger
1roughly 5 cm ★Japanese leek (optional)
1 tsp★White sesame seeds
3 tbsp★Soy sauce
1/2 bagBean sprouts (for garnishing)
10Shimeji mushrooms (for garnishing)
1Sesame oil

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Steps

1

Make the sauce. Grind all ★ ingredients in suribachi (Japanese mortar).
2

Slice the hard stem of the cabbage.
3

Boil for 3 to 5 minutes, and set aside to cool down. Also cook the sliced-off stem. Don't drain the cooking water.
4

Spread out the cabbage and align the pork belly on top.
5

Put the stem inside.
6

Roll up the cabbage, working forward away from your body.
7

Chop into about 5 cm-sized pieces.
8

Pan-fry in a pan. I recommend you use sesame oil for fragrance. Cover the pan, and cook for 2 minutes.
9

While that's cooking, use the cooking water from the cabbage to boil the bean sprouts and shimeji mushrooms for garnish.
10

Flip over the cabbage when its's golden brown. Cover the pan.
11

Dish it up. Serve with sauce.