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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, my grandma's signature dish- steam-simmered pork belly and chinese cabbage *. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have my grandma's signature dish- steam-simmered pork belly and chinese cabbage * using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *:
  1. Take 350 to 400 grams Thinly sliced pork belly
  2. Make ready 1 Sake
  3. Get 1/2 Chinese cabbage
  4. Make ready 1/2 large stalk Japanese leek
  5. Make ready 1 tbsp Dashi stock granules
  6. Take 1 tbsp Sugar
  7. Get 30 ml Mirin
  8. Prepare 30 ml Soy sauce
Instructions to make My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *:
  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.

So that’s going to wrap it up for this special food my grandma's signature dish- steam-simmered pork belly and chinese cabbage * recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!