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My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage
My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage

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We hope you got benefit from reading it, now let’s go back to my variation on layered and steam-cooked pork belly and chinese cabbage recipe. You can cook my variation on layered and steam-cooked pork belly and chinese cabbage using 7 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage:
  1. Prepare 600 grams Chinese cabbage
  2. Take 250 grams Thinly sliced pork belly
  3. Use 20 grams Shoyu-koji (soy sauce koji) or shio-koji
  4. Prepare 3 tbsp Shiro-dashi
  5. Provide 1 tbsp Mirin
  6. You need 400 ml Water
  7. You need 1 Mizuna greens
Instructions to make My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage:
  1. Sprinkle the pork belly with the shoyu-koji, and stack the cabbage and pork in alternate layers. (If you have some time, let the pork rest for a while.)
  2. Cut the stacked layers into 5 cm squares.
  3. Pack the stacked cubes into an earthenware pot.
  4. Add the water, shiro-dashi and mirin and turn on the heat. When it comes to a boil, turn the heat down to low, and simmer for 20 minutes. Add the mizuna greens on top at the end.

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