Layered and Steam-Cooked Cabbage and Pork with Oyster Sauce

Layered and Steam-Cooked Cabbage and Pork with Oyster Sauce

The oyster sauce really shines in this recipe.
With just one easy twist, the cabbage really melts into the meat and is delicious!

Ingredients: 2 small servings

4 large leaves
Thinly-sliced pork belly
about 100 g
● Soy sauce
1 tablespoon
● Sake
1 tablespoon
● Mirin
1 tablespoon
● Oyster sauce
1 teaspoon
● Sesame oil
1 teaspoon
● Grated ginger
To taste


1. Before cooking: Wrap the cabbage leaves in plastic wrap and put in the freezer. (I put them in the 'quick freeze' compartment 4 hours before cooking.)
2. Put the frozen cabbage leaves wrap and all in the microwave, and microwave for 3 minutes. Let cool down a bit, and cut up.
3. Cut the pork into 5 cm long pieces, and combine with the ● ingredients.
4. Layer the cabbage alternating with the pork in a pot.
5. Pour the ● ingredients over the stacked layers, and cook over low-medium heat. Scoop up the sauce from the bottom and pour it over the top occasionally to ensure the flavors are distributed evenly.
6. When the cabbage is soft and the pork is cooked through, it's done.

Story Behind this Recipe

There are many recipes for layered and steamed cabbage and pork, but I like the rich flavor of oyster sauce so I tried creating my own version.