Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, my variation on layered and steam-cooked pork belly and chinese cabbage. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. 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 it.

The ingredients needed to make My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage:

1. Take 600 grams Chinese cabbage
2. Prepare 250 grams Thinly sliced pork belly
3. Take 20 grams Shoyu-koji (soy sauce koji) or shio-koji
4. Get 3 tbsp Shiro-dashi
5. Make ready 1 tbsp Mirin
6. Make ready 400 ml Water
7. Get 1 Mizuna greens

Instructions 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.

So that is going to wrap it up for this exceptional food my variation on layered and steam-cooked pork belly and chinese cabbage recipe. Thanks so 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 save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!