My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *

My Grandma's Signature Dish- Steam-Simmered Pork Belly and Chinese Cabbage *

Chinese cabbage and pork belly are layered and steam-simmered in this healthy dish. The sweet-savory flavor really goes well with rice.

Ingredients: 4 servings

Thinly sliced pork belly
350 to 400 g
to taste
Chinese cabbage
Japanese leek
1/2 large stalk
Dashi stock granules
1 tablespoon
1 tablespoon
30 ml
Soy sauce
30 ml
The soy sauce to mirin ratio is 1:1
The photo shows double the amount indicated in the recipe.


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 pieces. Cut the core part into thin diagonal slices.
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 vegetables.
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 it's done.
10. It tastes even better if you let it cool down once to let the flavors meld, and heat it up again.

Story Behind this Recipe

This is my grandma's signature "Pork belly and Chinese cabbage"...but Grandma is too old to make it any more. So I tried to recreate it on my own.