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.
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.