A simple and delicious tender braised dish recipe by Kenta Kō. Just dump cabbage and pork belly into a frying pan and it's done! The secret is to steam-braise with sesame oil and cooking sake, creating an exquisite dish where the sweetness of the cabbage and the umami of the pork melt together. Feel free to serve with ponzu sauce or citrus for a refreshing taste.
Ingredients
Main Ingredients (2 servings)
- Cabbage 1/4 head
- Pork Belly Slices 200g
- Ginger Plenty
Seasonings
- Sesame Oil (to taste)
- Cooking Sake (Rice Wine) 1/2 cup
- Salt 1/2 tsp
- Ponzu Sauce (to taste)
- Citrus of choice (to taste)
Steps
- Roughly chop the tough core of the cabbage (1/4 head) into about 3cm cubes.
- Roughly chop the cabbage leaves and rinse them briefly.
- Julienne the ginger.
- Heat sesame oil in a frying pan.
- Place the cabbage core, which takes longer to cook, into the frying pan.
- Layer the pork belly slices (200g), cut into bite-sized pieces, on top.
- Sprinkle salt (1/2 tsp) evenly over everything.
- Generously place the julienned ginger on top, then cover with the cabbage leaves like a lid.
- Drizzle with cooking sake (1/2 cup), add a moderate amount of sesame oil, and cover with a lid.
- Steam-braise until everything is nicely cooked. (The secret here!) Steam-braising with sesame oil is key to the deliciousness.
- Open the lid and check if there is sufficient liquid.
- Plate the dish.
- Drizzle with ponzu sauce and squeeze your citrus of choice over it to finish. Serve.
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