Original: English

Braised Napa Cabbage

This simple yet exquisite braised Napa cabbage recipe highlights the natural flavors of the seasonal vegetable. It's easy to make with minimal ingredients, perfect for adding a warm dish to your everyday meals. A recipe that warms your body and soul on cold days.

📖Cooking Basics

dry（tantanmen）

Steps

To make the sauce, grate 10g of ginger into a bowl. (Pro Tip: Grating over a scale helps use every bit of the ginger. Laying plastic wrap on your cutting board makes cleanup easier.)
🕒 00:21
Add 2 tbsp of Cooking Sake (Rice Wine), 2 tbsp of Mirin (Sweet Rice Wine), 1 tbsp of Soy Sauce, 1 tbsp of Oyster Sauce, and 1 tsp of Chicken Bouillon Granules to the grated ginger and mix.
🕒 00:44
Prepare the slurry in a separate container. Mix 1 tbsp of Potato Starch with 3 tbsp of water until smooth and lump-free. (Pro Tip: A 1:3 ratio of potato starch to water will ensure a smooth slurry without lumps, as it thickens with less liquid.)
🕒 01:12
Trim the core from the Napa Cabbage (approx. 500g) at an angle so there are no hard parts left.
🕒 01:38
Separate the Napa cabbage leaves and slice them diagonally, cutting against the grain. Chop the leafy parts coarsely. (Pro Tip: Slicing the core diagonally helps it cook faster and release more flavor. A slight tilt of the knife while cutting, like drawing a 'te' character, creates a beautiful diagonal slice.)
🕒 02:09
Wash all the cut Napa cabbage under running water and thoroughly drain using a salad spinner. (Pro Tip: Inspect Napa cabbage leaves for insects as they are often found inside. Ensuring the leaves are dry prevents the sauce from becoming too watery.)
🕒 03:50
Heat oil in a frying pan.
🕒 04:32
Cut 200g of Pork Belly into bite-sized pieces. (Pro Tip: Fatty pork belly remains tender even after braising and is ideal for this dish.)
🕒 04:42
Add the cut pork belly to the frying pan, separating the pieces.
🕒 05:07
Heat the pan over medium heat. Sprinkle a pinch of salt and generous amount of pepper over the pork and sear lightly until the surface changes color. (Pro Tip: Lightly searing the pork before braising helps to reduce any gamey odor.)
🕒 05:18
Once more than half of the pork has turned white, add all the Napa cabbage.
🕒 05:55
Pour in the prepared sauce, cover the pan, and steam for 1 minute. (Pro Tip: Steaming wilts the Napa cabbage, making it easier to mix.)
🕒 06:16
Remove the lid and mix thoroughly until the Napa cabbage is tender. (Pro Tip: As the leaves soften, they absorb the delicious flavor of the sauce. The slight crunch of the remaining white core adds a delightful texture.)
🕒 06:39
Turn off the heat. Stir the slurry well again, then pour it evenly over the mixture.
🕒 07:22
After adding the slurry, stir immediately and thoroughly. (Pro Tip: Starch thickens when heated, so mixing off the heat and then returning to medium heat to thicken prevents lumps.)
🕒 07:40
Return to medium heat and let it simmer to stabilize the thickened sauce.
🕒 07:57