Steamed Layered Chinese Cabbage and Pork Belly

Name: Steamed Layered Chinese Cabbage and Pork Belly
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 Chinese cabbage; 300 grams Pork belly; 1 Salt and pepper; 1 tsp Soy sauce; 2 tbsp Sake; 1 tbsp or more Sesame oil

cookpad.japan @cookpad_jp

This is my go-to item when I want to use up a lot of cabbage.

Even though you'll be adding salt and pepper to each layer, try to limit the amount. I recommend layering the cabbage with the core at the bottom.
Don't forget the sesame oil and black pepper as a finishing touch. Steaming over high heat will burn the bottom, so start with low-medium heat and gradually increase as necessary. For serving 4. Recipe by makkocafe

This is my go-to item when I want to use up a lot of cabbage.

cookpad.japan @cookpad_jp

This is my go-to item when I want to use up a lot of cabbage.

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Ingredients

4 servings

1/4Chinese cabbage
300 gramsPork belly
1Salt and pepper
1 tspSoy sauce
2 tbspSake
1 tbspor more Sesame oil

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Steps

1

Cut the Chinese cabbage into 4cm-wide pieces. Cut the pork in half.
2

Layer the cabbage and pork together in a thick frying pan (starting with the cabbage, then the pork, then repeat and top it with the cabbage). Lightly season with salt and pepper between each layer.
3

Swirl in sake, soy sauce, and sesame oil.
4

Cover with a lid and cook over low-medium heat. Once the moisture from the vegetables is released, increase to high heat and bring to a boil. Reduce the heat and steam for 20 minutes. Once it's been reduced to half, it's done.
5

Use a knife to cut and serve. Add a bit of sesame oil and black pepper to add fragrance. Steamed carrots also give a nice touch.