Recipe: Appetizing 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. The pork belly is paired with green and red chilies.

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. Mantou, or Chinese steamed buns, which can be found in the freezer section of most Asian grocery Personally, I live in fear of spectator sports—but I'll venture that these boldly-flavored stuffed buns would make a popular game day dish. My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * most diverse and have ideal taste that unique. Few types of My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * recipes are also sufficient simple to process and dont pick up long. Although not everybody likes My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * food, now few people are get attached and like the various My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * foods available. This can be seen from the number of restaurants that supply My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * as one of the serving. 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.

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. Prepare 1/2 of Chinese cabbage.
4. Prepare 1/2 large of stalk Japanese leek.
5. It's 1 tbsp of Dashi stock granules.
6. Prepare 1 tbsp of Sugar.
7. You need 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. While cabbage rolls are not considered properly Japanese cuisine, they are a very popular yoshoku-style family dish that is often made and served at home. Once wrapped, the bundles are simmered in a light chicken stock seasoned with soy sauce.

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..

Place in a large bowl with the mince, chestnut, onion, egg, oyster sauce, salt and Place half the dumplings in a steamer lined with non-stick baking paper. Place over a wok or large frying pan filled with simmering water and steam. Add pork belly slices to a pan with stock, ginger, garlic, rice wine and sugar. Drain and slice into small chunks. Then pile that sticky pork into the bao buns with lots of fresh coriander (cilantro), spring onions (scallions), strips of chilli, sesame seeds and chopped cashews Chinese pork soup isn't a homogeneous food type.

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