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, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, my grandma's signature dish- steam-simmered pork belly and chinese cabbage *. One of my favorites food recipes. For mine, 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 favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. 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 can achieve that.

The ingredients needed to make My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *:
  1. Prepare 350 to 400 grams Thinly sliced pork belly
  2. Take 1 Sake
  3. Take 1/2 Chinese cabbage
  4. Make ready 1/2 large stalk Japanese leek
  5. Prepare 1 tbsp Dashi stock granules
  6. Prepare 1 tbsp Sugar
  7. Take 30 ml Mirin
  8. Get 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 this up for this special food my grandma's signature dish- steam-simmered pork belly and chinese cabbage * recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!