Recipe of Perfect Easy Layered Chinese Cabbage and Pork In A Pot
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Make Super Quick Homemade Easy Layered Chinese Cabbage and Pork In A Pot. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Easy Layered Chinese Cabbage and Pork In A Pot, 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 Easy Layered Chinese Cabbage and Pork In A Pot 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 Easy Layered Chinese Cabbage and Pork In A Pot is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can have Easy Layered Chinese Cabbage and Pork In A Pot using 6 ingredients and 4 steps. Here is how you can achieve that.
I adapted a pot-cooked dish my mother used to make. ♪ Be sure to pack the pot lightly, leaving no gaps. Delicious eaten with a dipping sauce made by mixing yuzu pepper paste into ponzu sauce! Recipe by EnjoyKitchen
Ingredients and spices that need to be Prepare to make Easy Layered Chinese Cabbage and Pork In A Pot:
- 1/2 a head Chinese cabbage
- 500 grams Thinly-sliced pork belly (or other thinly-sliced pork, such as shabu shabu pork)
- 30 leaves Shiso leaves
- 200 ml Water
- 4 tbsp Sake
- 1 Ponzu
Instructions to make to make Easy Layered Chinese Cabbage and Pork In A Pot
- Cut the half head of cabbage into 4 equal pieces. Layer the cabbage leaves with pork.
- Put a shiso leaf in every other layer. Continue layering until all the ingredients are used up.
- Cut off the root end of the cabbage and cut up into easy-to-eat pieces. Slice any tougher parts in half before cutting up.
- Line the bottom of the earthenware pot with the cut up tough bits of the cabbage, and pack the layered pieces on top. Make sure to leave no gaps. Add the water and sake. Cover with the pot lid, and steam-cook until done.
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