How to Make Delicious Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold

How to Make Delicious Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold Delicious, fresh and tasty.

Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold. Lay chinese cabbage leaf on your work space. Put a few slices of pork on top and repeat until cabbage and pork is used up. Sprinkle instant bouillon granules over the cabbage and pork and pour in water.

By the way, the cat pot is very cute, isn't it?

Every other text to my husband is some variation of this message: "Can you bring home some Napa cabbage and pork belly?" In fact, I texted him that just now (after sending screenshots of memes I thought were funny.

This specific hot pot is called mille feuille nabe in Japanese because you stack pieces of pork belly inside napa cabbage leaves and layer them inside a clay pot to make it look like a mille feuille.

You can have Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold

1. It’s 10 of leaves Chinese cabbage.

2. Prepare 32 slice of Thinly sliced pork belly.

3. Prepare 2 tbsp of Shio-koji (salt-fermented rice malt).

4. You need 1 tbsp of Mirin.

5. It’s 1 piece of plus Sliced ginger.

6. Prepare 2 clove of plus Sliced garlic.

7. It’s 400 ml of Water.

8. It’s of For the dipping sauce:.

9. It’s 1 of Momiji oroshi (grated daikon with red chili pepper) + soy sauce + yuzu or lemon.

The simple versions are usually just pork and cabbage, but I like to add a few more veggies and get a.

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.

Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold step by step

1. 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..

2. Cut the stacks into 5 cm pieces..

3. Pack the stacked layers with a cut side facing up tightly in a pot. Put the ginger and garlic slices in the gaps..

4. Add the shio-koji, mirin and water, and turn on the heat. When the meat is cooked (simmer for 15 to 20 minutes) its done. Enjoy with your favorite dipping sauce..

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

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.

Its sour cabbage + crab & oyster hotpot always goes with fat pork, and is good to go with shrimp ball, Shi Chuan pork ball, small fish dumpling as well as.its During winter, Wei-Lu was one of the places I like to visit for a taste of hot pot comprising of sour cabbage and pork slices.

Learn all about Chinese Cabbage and common way to prepare it; not only is it super healthy but it pairs well with a variety of dishes.