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

Name: My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage
Cuisine: American
Ingredients: 600 grams Chinese cabbage; 250 grams Thinly sliced pork belly; 20 grams Shoyu-koji (soy sauce koji) or shio-koji; 3 tbsp Shiro-dashi; 1 tbsp Mirin; 400 ml Water; 1 Mizuna greens

cookpad.japan @cookpad_jp

I wanted to eat a lot of Chinese cabbage when it was in its peak season, so I did my own variation on a dish which was very popular at the time. I think there are many other ways to eat this!!

There really are no special tricks or tips. It's really easy. The soup that comes out of the cabbage and pork belly is really delicious, so add some rice at the end to turn the remaining soup into a porridge. Recipe by Kanpa-nyu!!

I wanted to eat a lot of Chinese cabbage when it was in its peak season, so I did my own variation on a dish which was very popular at the time. I think there are many other ways to eat this!!

cookpad.japan @cookpad_jp

I wanted to eat a lot of Chinese cabbage when it was in its peak season, so I did my own variation on a dish which was very popular at the time. I think there are many other ways to eat this!!

Saved

Ingredients

600 gramsChinese cabbage
250 gramsThinly sliced pork belly
20 gramsShoyu-koji (soy sauce koji) or shio-koji
3 tbspShiro-dashi
1 tbspMirin
400 mlWater
1Mizuna greens

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Steps

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.