Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chinese cabbage and pork belly hot pot to chase away a cold. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Learn how to make simple but very yummy pork and cabbage stir fry, named as Chinese cabbage dry pot in China. One week ago, I visited a very famous Hubei style restaurants which is featured by the Chairman Mao's red braised. Lay chinese cabbage leaf on your work space.
Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook chinese cabbage and pork belly hot pot to chase away a cold using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold:
- Get 10 leaves Chinese cabbage
- Make ready 32 slice Thinly sliced pork belly
- Make ready 2 tbsp Shio-koji (salt-fermented rice malt)
- Take 1 tbsp Mirin
- Make ready 1 piece plus Sliced ginger
- Prepare 2 clove plus Sliced garlic
- Get 400 ml Water
- Prepare For the dipping sauce:
- Make ready 1 Momiji oroshi (grated daikon with red chili pepper) + soy sauce + yuzu or lemon
This Chinese cured pork belly recipe is truly a family treasure–my husband's Chinese cured pork belly 腊肉 pronounced là ròu in Mandarin and lop yuk in Cantonese is a staple in Chinese cuisine. Every year, when winter chases away autumn, she makes a large batch and shares it with her kids. Pork, awash with classic Chinese flavors. Plus—and this is key—a bubbly, crispy, to-die-for crackling.
Steps to make Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold:
- Stack the cabbage and pork belly slices in alternate layers. Use 1 cabbage leaf to 2 slices of pork. Make two stacks of 5 layers of cabbage and 4 layers of pork.
- Cut the stacks into 5 cm pieces.
- Pack the stacked layers with a cut side facing up tightly in a pot. Put the ginger and garlic slices in the gaps.
- Add the shio-koji, mirin and water, and turn on the heat. When the meat is cooked (simmer for 15 to 20 minutes) it's done. Enjoy with your favorite dipping sauce.
Pork belly was so delicious with a perfectly crispy skin. Only change I made was to use Napa cabbage instead I also felt this was amazing- and I didn't put it away in the fridge for any time. Sweet and sour pork is a traditional and delicious Chinese dish. Best summer adaptation: in buckwheat or soba noodles for a cold salad. When eating hotpot, choosing the right sauces are.
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