Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, thickly simmered pork belly, napa cabbage, and bean sprouts. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Thickly Simmered Pork Belly, Napa Cabbage, and Bean Sprouts is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Thickly Simmered Pork Belly, Napa Cabbage, and Bean Sprouts is something that I’ve loved my whole life.
[日本廣告] Ebara, Chinese cabbage and pork belly pan recipe. 酸菜白肉炖粉丝 SOUR CABBAGE PORK BELLY STEW BEAN NOODLES【Eng Sub+中文字幕】酸爽鲜美，肥而不腻. Place pork into a bowl, cover with water Line a bamboo or metal steamer insert with reserved cabbage leaves, and place pork belly atop Cover pot, and bring to a simmer. Cook pork until completely tender when pierced with a paring knife. If you love pork, you must try this kakuni (角煮, simmered pork belly).
To begin with this particular recipe, we must prepare a few ingredients. You can cook thickly simmered pork belly, napa cabbage, and bean sprouts using 5 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Thickly Simmered Pork Belly, Napa Cabbage, and Bean Sprouts:
- Get 100 grams Thinly sliced pork belly
- Make ready 1/8 Napa cabbage
- Prepare 1 bag Bean sprouts
- Get 100 ml Sake
- Make ready 1 Salt
In this case, I've gone with scallions, pickled bean sprouts, and a slathering of spicy mayo. Tender pork belly sandwiched in a fluffy steamed bun, topped with fermented vegetable Apart from pork belly, classic Gua Bao involves a few other fillings that add extra flavour and texture to the dish. Here are the items I use: Kimchi, Korean fermented Napa cabbage. Submerge the cabbage in the salt water and place another heavy bowl on top to ensure the cabbage is submerged completely.
Instructions to make Thickly Simmered Pork Belly, Napa Cabbage, and Bean Sprouts:
- Cut the pork into 5cm strips and the napa cabbage into 3cm strips.
- Put the pork, napa cabbage, and bean sprouts in a pot with the sake and bring to a boil. Then reduce the heat to low.
- Once the vegetables are cooked, add salt and it's done.
Here are the items I use: Kimchi, Korean fermented Napa cabbage. Submerge the cabbage in the salt water and place another heavy bowl on top to ensure the cabbage is submerged completely. Arrange the pork belly, cabbage and lettuce neatly on a big serving platter. It's easy for cabbage to get lost in the produce section when it has to compete with spotlight-grabbing superfoods like curly kale, vibrant beets, and pretty little cauliflower florets. That's a shame, because this cruciferous veggie is just as nutritious as its "sexier" counterparts.
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