Napa cabbage and pork slice 五花肉片炖白菜ミルフィユ

by | Jan 21, 2021 | Asian, Pork

Jump to Recipe Jump to Video Print Recipe

This is another example of my fondness for recipes with simple ingredients and cooking techniques.

The funny thing is I don’t even know how to name this dish. People said it originated in Japan. However, the two only ingredients (not including seasonings) are very Chinese, so I am only listing the ingredients as the title for this dish. Don’t be frustrated by this. I guarantee the finished dish is very delicious.

Not only does it taste good; this dish is also packed nutrition. Napa cabbage, also called Chinese cabbage, is a member of cruciferous vegetables which are gaining popularities due to their cancer-fighting properties. Some believe the anti-cancer properties attribute to a phytonutrient, called sulforaphane which is heat stable and survives the cooking. Besides this, cruciferous vegetables are low-calorie, and rich in vitamins and fibers.  The other ingredient of the dish, pork belly, brings in protein and fat, which I try to include in my daily meals. Pork belly could be oily in taste to most people. The way this dish is cooked actually beautifully marries the pork belly with the cabbage. The finished dish is savory and juicy. A great warm dish for cold winters. You will love it.

Millefeuille 日式猪肉白菜

Napa Cabbage and Pork Belly Slices 五花肉片炖白菜

This is a delicious and easy-to-make dish involving only 2 ingredients and simple seasonings. The resulting dish is savory, juicy, and packed with nutrition. It's a great dish for cold winters.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Chinese, Japanese

Equipment

  • cast iron pot (or stainless steel pot)

Ingredients
  

  • 7-9 pieces napa cabbage leaves (no need to be accurate)
  • 10 oz thin-sliced pork belly strips (no need to be accurate)
  • 1 tsp salt
  • 1/4 tsp white pepper powder (optional)
  • 2 tbsp rice wine (optional)

Instructions
 

  • Cut the bottom of the napa cabbage, detaching the leaves from it
  • Soak the cabbage leaves in water for 15-20 minutes
  • Rinse the cabbage leaves to make sure there is no dirt on them
  • Choose a larger leaf and lay it flat on a cutting board (or counter top)
  • Put 3-4 slices of pork belly on the cabbage leaf. Sprinkle some salt (and white pepper powder) on the pork belly slices
  • Repeat the aforementioned step until pork belly slices run out. Put a large leaf on top
  • Press the stack of leaves/pork belly slices a little bit. Cut the stack into three shorter stacks
  • Put the stacks in a cast iron pot or stanless steel pot in the upright direction. Add a few tablespoons of water or rice wine
  • Put the pot on a stove without lid
  • Turn the heat to high and bring the liquid at bottom to boil
  • Immediately turn the heat to low, put on lid and simmer for 60 mins

Video

Notes

-You need to keep the stack in upright direction to make sure steam comes to the top easily (this is for circulation).
-The amount of cabbage leaves and pork belly slices don't need to be accurate.
-The amount of salt needs some attention. Use your judgement to determine how much salt should be used. It depends on how salty you want it to be. 
-For those live in US, napa cabbage and pre-sliced pork belly are available in Asian grocery stores. 
Keyword napa cabbage, pork belly, 猪肉白菜