How to Make Appetizing Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold
How to Make Appetizing 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. Great recipe for Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold. Whenever someone catches a cold in our family, I serve this warming hot pot that's rich with garlic and ginger. This is a variation on the ever popular layered hot pot!
Whenever someone catches a cold in our family, I serve this warming hot pot that's rich with garlic and ginger.
This is a variation on the ever popular layered hot pot!
The seasoning is just shio-koji and mirin!
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 achieve it.
Ingredients of Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold
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You need 10 of leaves Chinese cabbage.
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Prepare 32 slice of Thinly sliced pork belly.
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It’s 2 tbsp of Shio-koji (salt-fermented rice malt).
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Prepare 1 tbsp of Mirin.
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You need 1 piece of plus Sliced ginger.
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You need 2 clove of plus Sliced garlic.
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It’s 400 ml of Water.
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You need of For the dipping sauce:.
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Prepare 1 of Momiji oroshi (grated daikon with red chili pepper) + soy sauce + yuzu or lemon.
It tastes best if you keep it simple.
If the pork belly is too long for the napa cabbage, you can trim with a kitchen shear and place it in other parts of the napa cabbage.
Pork belly is really great for braising, as are tougher cuts, whilst leaner cuts are better suited to stir-frying.
Sometimes, the meat is blanched in hot water to remove any impurities, and it's very common for one-pot recipes to suggest marinating the meat first for flavour and to help tenderise it.
Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold instructions
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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..
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Cut the stacks into 5 cm pieces..
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Pack the stacked layers with a cut side facing up tightly in a pot. Put the ginger and garlic slices in the gaps..
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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..
The decor is modern and very spacious.
We ordered the Shredded Fatty Beef, Spicy Diced Chicken, and Dumplings in Hot Oil.
The shredded beef was my favorite.
It is sautéed with spicy green peppers which gave it a little kick and the right amount of spiciness.
The individual-style nabe such as Nebayaki Udon and Napa Cabbage and Pork Belly Hot Pot can simply be cooked ahead on the stove and devoured immediately straight from the pot.
