Hello everyone, hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Steamed Layered Chinese Cabbage and Pork Belly. one of my favorites food. This time, I will make it a little bit unique. This will be really deliciou

READ DESCRIPTION Today my mom is going to show you how to make Chinese Cabbage with Pork Belly. If you enjoyed seeing this please leave a like, rate. Great recipe for Steamed Layered Chinese Cabbage and Pork Belly.

Even though youll be adding salt and pepper to each layer, try to limit the amount. I recommend layering the cabbage with the core at the bottom. Line a bamboo or metal steamer insert with reserved cabbage leaves, and place pork belly atop cabbage.

The Ingredients needed to make Steamed Layered Chinese Cabbage and Pork Belly:

1. It’s 1/4 of Chinese cabbage
2. Prepare 300 grams of Pork belly
3. Prepare 1 of Salt and pepper
4. Prepare 1 tsp of Soy sauce
5. Prepare 2 tbsp of Sake
6. You need 1 tbsp of or more Sesame oil

Personally, I live in fear of spectator sports—but Ill. Cooking pork requires a gentle hand: it should be done all the way through, but be careful not to overcook it as this can make it dry. Cut the end off the cabbage so you have big, loose leave Cut the inside white part of the leaf away and discard.

Step to make Steamed Layered Chinese Cabbage and Pork Belly:

1. Cut the Chinese cabbage into 4cm-wide piece Cut the pork in half.
2. Layer the cabbage and pork together in a thick frying pan (starting with the cabbage, then the pork, then repeat and top it with the cabbage). Lightly season with salt and pepper between each layer.
3. Swirl in sake, soy sauce, and sesame oil.
4. Cover with a lid and cook over low-medium heat. Once the moisture from the vegetables is released, increase to high heat and bring to a boil. Reduce the heat and steam for 20 minute Once its been reduced to half, its done.
5. Use a knife to cut and serve. Add a bit of sesame oil and black pepper to add fragrance. Steamed carrots also give a nice touch.

Drop the leaves, a few at a time, into. Pork, awash with classic Chinese flavor Plus—and this is key—a bubbly, crispy, to-die-for crackling. Pat the pork belly dry with paper towels or a clean kitchen towel. Place it, skin side up, on a cutting board.

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