How to Prepare Ultimate Steam-Fried Pork Belly & Cabbage

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, steam-fried pork belly & cabbage. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Steam-Fried Pork Belly & Cabbage is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Steam-Fried Pork Belly & Cabbage is something that I have loved my whole life.

Stuffed Fat Pork Belly the Italian Way. Fried Pork Belly Banh Mi Recipe &… It's braised pork belly filled in between steamed buns with fresh vegetables and herbs. Steamed Pork Tamales. this link is to an external site that may or may not meet accessibility guidelines. These Pork Belly Buns comprise of slow-cooked pork belly is sliced and simmered in a sweet-savory Vietnamese caramel sauce and sandwiched between soft, pillowy steamed buns.

To begin with this recipe, we have to first prepare a few ingredients. You can cook steam-fried pork belly & cabbage using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Steam-Fried Pork Belly & Cabbage:

1. Take 200 g thinly sliced Pork Belly
2. Make ready Salt & White Pepper
3. Prepare 1 teaspoon Sesame Oil OR Oil of your choice
4. Prepare 1 clove Garlic *finely chopped
5. Prepare *Note: Garlic can be replaced with Ginger depending on your preference
6. Make ready 150 g (2 to 3 large leaves) Cabbage *cut into chunky pieces
7. Make ready 1 teaspoon Potato Starch *mixed with 2 teaspoons Water
8. Take 1 Spring Onion *finely chopped
9. Prepare Sauce
10. Take 1/2 cup Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder
11. Prepare 1 teaspoon Soy sauce
12. Get 2 tablespoons Sake (Rice Wine)
13. Get 1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock
14. Take White Pepper

The base for your bao is steamed pork belly that's then crisped in a pan. Cook the Brussels sprouts until caramelized. Mei Cai Kou Rou pork belly recipe is a dish of braised, steamed pork belly with preserved mustard greens and is very high on the Chinese comfort Carefully slice the pork into ½-inch pork belly slices and arrange them neatly in the bottom of a shallow heat-proof bowl as you see it in the picture below. Steamed Pork Belly with Preserved Mustard Greens 梅菜扣肉 (Pressure Cooker).

Instructions to make Steam-Fried Pork Belly & Cabbage:

1. Cut thinly sliced Pork Belly into the size that is easy to eat. Lightly season with Salt and White Pepper.
2. Combine all the sauce ingredients. *Note: Alter the amount of Salt depending on the saltiness of the stock.
3. Heat Oil and Garlic in a frying pan over medium to low heat. When it is aromatic, add the sauce. Arrange Cabbage pieces and place Pork slices on top.
4. Cover with a lid and bring to the boil over medium heat. Cook until Cabbage is soft.
5. In a small bowl, mix Potato Starch (OR Corn Starch) and Water, and drizzle it over and stir to combine well. Sprinkle with Spring Onion and enjoy with freshly cooked rice.

Mei Cai Kou Rou pork belly recipe is a dish of braised, steamed pork belly with preserved mustard greens and is very high on the Chinese comfort Carefully slice the pork into ½-inch pork belly slices and arrange them neatly in the bottom of a shallow heat-proof bowl as you see it in the picture below. Steamed Pork Belly with Preserved Mustard Greens 梅菜扣肉 (Pressure Cooker). Fry the pork skin until it's slightly golden brown with blisters over the surface. Use a splatter screen to protect you from the popping oil. Pork belly is the star of the show here.

So that is going to wrap it up with this exceptional food steam-fried pork belly & cabbage recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!