Recipe: Perfect Chinese Cabbage and Pork Belly Wraps Simmered in Soup

Recipe: Perfect Chinese Cabbage and Pork Belly Wraps Simmered in Soup Delicious, fresh and tasty.

Chinese Cabbage and Pork Belly Wraps Simmered in Soup. Slightly sweet and sour flavor is addictive ;) Chinese Cabbage (or Napa Cabbage) is a tasty low calorie food. We call it Hakusai (白菜) in Japanese. I found this pork and napa cabbage soup video online by Michelle Tam.

Add sliced cabbage and slices of ginger; bring back up to a boil.

All Reviews for Chinese Cabbage and Ginger Soup.

Learn how to make simple but very yummy pork and cabbage stir fry, named as Chinese cabbage dry pot in China.

You can have Chinese Cabbage and Pork Belly Wraps Simmered in Soup using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Chinese Cabbage and Pork Belly Wraps Simmered in Soup

1. It’s 4 of leaves Chinese cabbage.

2. You need 4 slice of Thinly sliced pork belly.

3. It’s 1 of Pepper.

4. It’s 1/2 tsp of ＊Soup stock granules.

5. You need 1/2 tsp of ＊ Usukuchi soy sauce.

6. You need 500 ml of ＊Water.

One week ago, I visited a very famous Hubei style restaurants which is featured by the Chairman Mao's red braised.

Pork, awash with classic Chinese flavors.

Plus—and this is key—a bubbly, crispy, to-die-for crackling.

Yes, you can make this keto wonder at home!

Chinese Cabbage and Pork Belly Wraps Simmered in Soup step by step

1. Boil the cabbage leaves for around 3 minutes, lightly drain, lay the pork on top and season with salt and pepper..

2. Roll up and secure with toothpicks..

3. Put the ingredients marked with a ＊ and the ingredients from Step 2 into a saucepan. Simmer for 30 minutes to finish..

Pat the pork belly dry with paper towels or a clean kitchen towel.

Place it, skin side up, on a cutting board.

Score the skin finely using a sharp knife.

If you love pork, you must try this kakuni (角煮, simmered pork belly).

The pork is so tender with lovely sweet To make karashi paste from powder, you mix the powder with warm water in a little bowl to form a paste, cover it with cling wrap for a while.