Simmered Pork Belly and Chinese Cabbage

Simmered and juicy pork and chinese cabbage matches with white rice very well!

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Course: Dinner, Side Dish

Cuisine: Japanese

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 310kcal

Ingredients

100 g Pork Belly
90 g Chinese Cabbage
50 g Onion
Green Onion To taste
15 g Soy Sauce
15 g Sugar
30 g Shirodashi White Dashi Stock
100 ml Water
Oil As needed

Metric - US Customary

Instructions

Cut the chinese cabbage into easy-to-eat sized pieces and slice the onion.
The green onion should be chopped finely and left in water.
Any extra long pieces of pork belly should be cut smaller.
Saute the pork in a pan with just a small amount of oil. Once both sides of the pork belly pieces are cooked, add and saute the onion and chinese cabbage.
Once the oil has spread evenly between the ingredients, mix in the soy sauce, sugar, shirodashi, and water.
Once the Chinese cabbage is softened and it's been about 10 minutes, move to a serving plate and finish up by adding the green onion on top.

Notes

The pork belly is fatty, so you do not need to use much oil when sauteing. The chinese cabbage should be cut into somewhat similar sized pieces. This way all of it will cook through in about the same time.

Nutrition