Steamed Layered Chinese Cabbage and Pork Belly

Steamed Layered Chinese Cabbage and Pork Belly

This is a standard side dish in our home. Sesame oil and black pepper give it a distinctive touch. Full of the fatty richness of pork belly!

Ingredients: Serves 4

Chinese cabbage
Pork belly
Salt and pepper
to taste
Soy sauce
1 teaspoon
2 tablespoons
Sesame oil
1 tablespoon or more


1. Cut the Chinese cabbage into 4cm-wide pieces. Cut the pork in half.
2. Layer the cabbage and pork together in a thick frying pan (starting with the cabbage, then the pork, then repeat and top it with the cabbage). Lightly season with salt and pepper between each layer.
3. Swirl in sake, soy sauce, and sesame oil.
4. Cover with a lid and cook over low-medium heat. Once the moisture from the vegetables is released, increase to high heat and bring to a boil. Reduce the heat and steam for 20 minutes. Once it's been reduced to half, it's done.
5. Use a knife to cut and serve. Add a bit of sesame oil and black pepper to add fragrance. Steamed carrots also give a nice touch.

Story Behind this Recipe

This is my go-to item when I want to use up a lot of cabbage.