Recipe of Favorite My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Recipe of Favorite My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from My Grandma's Signature Dish- Steam-Simmered 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 Grandma's Signature Dish- Steam-Simmered 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.

As for the number of servings that can be served to make My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage * using 8 ingredients and 10 steps. Here is how you can achieve it.

This is my grandma's signature "Pork belly and Chinese cabbage"...but Grandma is too old to make it any more. So I tried to recreate it on my own. Make sure not to let it burn at Step 4. When the vegetables have wilted, stir it up occasionally from the bottom. For 4 servings. Recipe by ducksoup

Ingredients and spices that need to be Make ready to make My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *:

1. 350 to 400 grams Thinly sliced pork belly
2. 1 Sake
3. 1/2 Chinese cabbage
4. 1/2 large stalk Japanese leek
5. 1 tbsp Dashi stock granules
6. 1 tbsp Sugar
7. 30 ml Mirin
8. 30 ml Soy sauce

Instructions to make 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.

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So that's going to wrap it up with this special food How to Make Any-night-of-the-week My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!