Truly delicious, bringing out the flavor of cabbage and pork [Pork Belly and Cabbage Mille-feuill...
846Introducing a dish steamed in a bamboo steamer using familiar ingredients pork belly and cabbage! You can make this with regular cabbage, but this is a recipe that I would like to recommend when you can get spring cabbage, which has soft leaves and beautiful colors. It takes a little effort, but it is definitely delicious, so please try it. You can also add your favorite sauce.
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■Ingredients (serves 2-3)
・250g thinly sliced pork belly
・1/3 spring cabbage (400g)
・A little salt and pepper
・3 tablespoons ponzu soy sauce
・A little chili pepper (sliced)
■Procedure
(1) Cut off the core of the spring cabbage and cut it into large, easy-to-eat pieces. (Cut the spring cabbage into large pieces, about 4cm square or larger. This procedure produces a nice finish, but it is more efficient to peel the cabbage without cutting it into large pieces, and then stack the pork slices one by one between each slice and cut them all at once.)
(2) Cut the pork into 4cm pieces. Sprinkle with salt and pepper.
(3) Place cooking paper in a steamer. Place the pork and spring cabbage in an alternating order. (If the spring cabbage is large, fold it tightly and stack it, and once it is stacked once, pack the finely chopped pieces into the gaps and center.
I used a steamer with a diameter of 24cm. Use a cooking paper with steam holes, or if you don't have one, cut it into a circle and make holes here and there to allow steam to pass through easily.)
(4) Boil water in a pot, place a steaming plate and the steamer from step 3 on top, and cover. Steam over high-medium heat for about 10 minutes until the ingredients are cooked through. (Boil water to fill 50-70% of the pot's capacity. If the pot is low on water, add more hot water.)
(5) Sprinkle chili peppers and garnish with ponzu soy sauce.
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