Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to make a special dish, My Grandmas Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage . It is one of my favorites recipe For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

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. Asian Bak Choi - Chinese Cabbage - Chinese Pork As part of the HOW TO COOK GREAT For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.

Its made with a mixture of ground pork, Chinese cabbage, ginger, and soy sauce. Heres a recipe for a kind of steamed Chinese meatloaf. Its made with a mixture of ground pork, Chinese cabbage Cooking Crispy Pork Belly Recipe for Eating with Tamarind Sauce Fried Rice Powder - Donation.

The Ingredients needed to make My Grandmas 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. You need 1/2 of Chinese cabbage
4. Prepare 1/2 large of stalk Japanese leek
5. Prepare 1 tbsp of Dashi stock granules
6. It’s 1 tbsp of Sugar
7. It’s 30 ml of Mirin
8. You need 30 ml of Soy sauce

Cut the inside white part of the leaf away and. 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. Bring water to a simmer. · Signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet sour. · Chairman Maos Red Braised Pork Belly is a famous Chinese dish with many slight variation

Step to make My Grandmas 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 piece Cut the core part into thin diagonal slice
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 vegetable
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 its done.
10. It tastes even better if you let it cool down once to let the flavors meld, and heat it up again.

This recipe involves caramelized sugar, spices, and soy. 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. Pork spare ribs are deep-fried and coated with a sticky sweet and sour sauce in this Chinese-inspired recipe your whole family will love. This steamed pork belly dish is glorious with a bowl of white rice!

So that’s going to wrap it up with this special food My Grandmas Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage . Thank you very much for your time. 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 family, colleague and friend Thank you for reading. Go on get cooking!