Steps to Prepare Super Quick Homemade My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *

My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *. Slightly sweet and sour flavor is addictive ;) Chinese Cabbage (or Napa Cabbage) is a tasty low calorie food. We call it Hakusai (白菜) in Japanese. Poor grandma made for his love one.

It's made with a mixture of ground pork, Chinese cabbage Cooking Crispy Pork Belly Recipe for Eating with Tamarind Sauce Fried Rice Powder - Donation. Place pork into a bowl, cover with water and refrigerate overnight. Line a bamboo or metal steamer insert with reserved cabbage leaves, and place pork belly atop cabbage. You can cook My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * using 8 ingredients and 10 steps. Here is how you cook it.

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

1. You need 350 of to 400 grams Thinly sliced pork belly.
2. It's 1 of Sake.
3. You need 1/2 of Chinese cabbage.
4. You need 1/2 large of stalk Japanese leek.
5. It's 1 tbsp of Dashi stock granules.
6. It's 1 tbsp of Sugar.
7. Prepare 30 ml of Mirin.
8. You need 30 ml of Soy sauce.

Cut the end off the cabbage so you have big, loose leaves. Cut the inside white part of the leaf away and. We are making an easy and delicious, popular Chinese dish Twice Cooked Pork, which goes excellent with steamed rice. How to. · Signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour. · Chairman Mao's Red Braised Pork Belly is a famous Chinese dish with many slight variations.

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

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..

This recipe involves caramelized sugar, spices, and soy. Pork ribs and pork bones are used in simmered soups while pork loin, pork liver and ground pork are seen in quick soups and congee. Pickled cabbage can mean different things to different chinese dialect groups. The Cantonese has a soup dish called harm choy tong which means salted vegetable. This steamed pork belly dish is glorious with a bowl of white rice!