How to Prepare Quick My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Award-winning My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look 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 begin with this particular recipe, we have to first prepare a few components. You can have 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 Take 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

Steps 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.

While that is certainly not the end all be guide to cooking fast and simple lunches it's good food for thought. The stark reality is that this will get your own creative juices flowing so you may prepare wonderful lunches for your own family without needing to accomplish too much heavy cooking at the practice.

So that is going to wrap it up with this special food Simple Way to Prepare Super Quick Homemade My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage. Thank you very much for your time. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!