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

When thinking of this recipe, I created a spin on twice cooked pork.I cooked this using leftovers in my fridge.When I initially made this, the result was not what I expected, but perhaps it's not so bad if you think of it as something else.Use a wok or deep frying pan.The spring cabbage cooks quickly, but if using normal cabbage, microwave first before cooking to soften.As there will be cooking liquid left over, you could add vermicelli noodles to the dish. Recipe by Team yokin

Using both the InstantPot and an air fryer, this flavorful pork belly with crispy can be made easily in a short amount of time.

Crispy and crunchy pork belly usually found in our local chicken rice stall, called Siew Yoke. You can now enjoy this at home with my simple recipe.

I wanted to simmer something in sake.Since the liquid from the vegetables evaporates, keep an eye on the pot to make sure it doesn't burn.It's delicious served with a dash of ponzu (citrus-soy sauce). Recipe by milestone

When Chinese cabbage is in season, it's very cheap.If you can let this rest overnight, the Chinese cabbage will become a lot sweeter. Recipe by Mamakura

Best results when drying in fridge for 2 days before cooking.Perfectly cooked and juicy meat, but only the very thin top layer of skin was crispy, the rest was still gelatinous. Perhaps needs to be baked at higher temp without salt on top so that the skin crisps by the end of cooking.

Perfect for a summer's day..Super easy!

I always make wrapped atsuage fried tofu but I didn't have any! I had tofu around, so I tried cooking with that instead.I couldn't be bothered to whip up the sauce, so I just used mentsuyu.Put the wrapped ends on the bottom. Recipe by myukitty

Here's my original recipe for steamed pork belly and Chinese cabbage. The water from the Chinese cabbage mixes with the condiments to make delicious soup.Can't think of any, but I suggest you pack the ingredients tightly when arranging them into a microwave-proof dish.Please adjust the cooking time depending on your microwave oven. For 3 servings. Recipe by Mama buta

Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat!It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think.Add the leaf part of the Chinese cabbage at the end as it cooks quickly.When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water.Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan