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

Name: My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *
Yield: 4 servings
Cuisine: American
Ingredients: 350 to 400 grams Thinly sliced pork belly; 1 Sake; 1/2 Chinese cabbage; 1/2 large stalk Japanese leek; 1 tbsp Dashi stock granules; 1 tbsp Sugar; 30 ml Mirin; 30 ml Soy sauce

cookpad.japan @cookpad_jp

This is my grandma's signature "Pork belly and Chinese cabbage"...but Grandma is too old to make it any more. So I tried to recreate it on my own.

Make sure not to let it burn at Step 4.
When the vegetables have wilted, stir it up occasionally from the bottom. For 4 servings. Recipe by ducksoup

This is my grandma's signature "Pork belly and Chinese cabbage"...but Grandma is too old to make it any more. So I tried to recreate it on my own.

Make sure not to let it burn at Step 4.
When the vegetables have wilted, stir it up occasionally from the bottom. For 4 servings. Recipe by ducksoup

cookpad.japan @cookpad_jp

This is my grandma's signature "Pork belly and Chinese cabbage"...but Grandma is too old to make it any more. So I tried to recreate it on my own.

Make sure not to let it burn at Step 4.
When the vegetables have wilted, stir it up occasionally from the bottom. For 4 servings. Recipe by ducksoup

This is my grandma's signature "Pork belly and Chinese cabbage"...but Grandma is too old to make it any more. So I tried to recreate it on my own.

Make sure not to let it burn at Step 4.
When the vegetables have wilted, stir it up occasionally from the bottom. For 4 servings. Recipe by ducksoup

Saved

Ingredients

4 servings

350to 400 grams Thinly sliced pork belly
1Sake
1/2Chinese cabbage
1/2 largestalk Japanese leek
1 tbspDashi stock granules
1 tbspSugar
30 mlMirin
30 mlSoy sauce

Saved

Steps

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.