My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage
I used shiro-dashi (light soy sauce with dashi) and shoyu-koji (soy sauce rice malt, similar to shio-koji) in this popular layered dish that's steam-cooked in a pan. The soy sauce or salt koji makes the pork belly very tender.
Ingredients: To fill one 20 cm diameter earthenware pot
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.)
Cut the stacked layers into 5 cm squares.
Pack the stacked cubes into an earthenware pot.
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.
Story Behind this Recipe
I wanted to eat a lot of Chinese cabbage when it was in its peak season, so I did my own variation on a dish which was very popular at the time. I think there are many other ways to eat this!!
There really are no special tricks or tips. It's really easy. The soup that comes out of the cabbage and pork belly is really delicious, so add some rice at the end to turn the remaining soup into a porridge.