Steam-stewed Pork Belly and Cabbage
Thinly sliced pork belly and cabbage leaves layered, then steamed. The cabbage absorbs the pork's umami. This light, but tasty, dish will surprise you with how much you can eat!
Photographed by Manao Okamoto
Calorie count is per serving
Ingredients (Serves 2)
- 120 g pork belly (thinly sliced)
- 2 leaves cabbage (large) (100-120 g)
- 50 ml water
- 1 tbsp sake
- 1/2 tsp granulated chicken stock (Chinese-style)
- 1/4 tsp salt
- Pepper, to taste
- Ginger (grated), as needed
- 3-4 shiso leaves (shredded)Note
Green perilla leaves, a Japanese herb with a unique refreshing smell. Used to flavor many dishes.
Cut the core off of the cabbage leaves, then cut them into large bite-sized pieces. Cut the pork belly into strips 3 cm wide. Mix together the ingredients for [A].
Spread out a layer of 1/4 of the cabbage in the bottom of a microwave-safe bowl, then spread out a layer of 1/3 of the pork on top of the cabbage.
Repeat, adding two more layers of cabbage and pork, and top with a fourth layer of cabbage. Sandwiching the pork between the cabbage like this will let the moisture in the cabbage steam the pork to make it tender.
Pour the [A] mixture over top of the bowl.
Loosely wrap with plastic wrap and microwave at 600 W for 4 min.
Remove the plastic wrap, starting from the far edge.
The amount of cabbage and pork in the bowl will appear to have gone down significantly from microwaving.
Serve on a serving dish, garnished with grated ginger and shredded shiso leaves.