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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

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

Chinese cabbage
600 g
Thinly sliced pork belly
250 g
Shoyu-koji (soy sauce koji) or shio-koji
20 g
Shiro-dashi
3 tablespoons
Mirin
1 tablespoon
Water
400 ml
Mizuna greens
To taste

Steps

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.

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!!