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

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Ultimate My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage using 7 ingredients and 4 steps. Here is how you cook that.

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!!

Ingredients and spices that need to be Get to make My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage:

1. 600 grams Chinese cabbage
2. 250 grams Thinly sliced pork belly
3. 20 grams Shoyu-koji (soy sauce koji) or shio-koji
4. 3 tbsp Shiro-dashi
5. 1 tbsp Mirin
6. 400 ml Water
7. 1 Mizuna greens

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

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.

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So that is going to wrap it up with this exceptional food Recipe of Favorite My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!