A recipe for 'Kutakuta-ni' (a tender, stewed dish) made with cabbage and pork belly, featuring a unique cutting technique and simple steps. This heartwarming dish is filled with memories of Chef Koutaro's travels in Asia. Enjoy its simple yet profound flavor at home.
Ingredients
Main Ingredients (2 servings)
- Cabbage 1/2 head
- Pork Belly Block 150-200g
- Garlic, thinly sliced 2 cloves
Seasonings
- Salt (to taste)
- Coarse Black Pepper (to taste)
- Olive Oil 2 tbsp
Steps
- Thinly slice half a head of cabbage by standing it up and cutting along the edges. This creates a large surface area for absorbing the pork's flavor, allowing it to become tender quickly.
- Lightly rinse the thinly sliced cabbage under water.
- Cut the 150-200g pork belly block into pieces, imagining pancetta.
- Heat about 2 tbsp of olive oil in a pot.
- Add the cut pork belly block to the pot and season generously with salt. Stir-fry slowly until browned and the fat renders out.
- Once the pork changes color, add 2 cloves of thinly sliced garlic.
- When the garlic is fragrant, remove the stir-fried pork from the pot.
- Line the pot with the rinsed cabbage, then place the stir-fried pork on top.
- Cover with a lid and simmer over low heat until the cabbage is tender and falls apart.
- Serve on a plate and sprinkle with coarse black pepper to taste, if desired.
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