How to Cook Perfect My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage

My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage.

You can cook My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage

1. Prepare 600 grams of Chinese cabbage.
2. It's 250 grams of Thinly sliced pork belly.
3. You need 20 grams of Shoyu-koji (soy sauce koji) or shio-koji.
4. Prepare 3 tbsp of Shiro-dashi.
5. It's 1 tbsp of Mirin.
6. Prepare 400 ml of Water.
7. You need 1 of Mizuna greens.

My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage instructions

1. Sprinkle the pork belly with the shoyu-koji, and stack the cabbage and pork in alternate layers. (If you have some time, let the pork rest for a while.).
2. Cut the stacked layers into 5 cm squares..
3. Pack the stacked cubes into an earthenware pot..
4. Add the water, shiro-dashi and mirin and turn on the heat. When it comes to a boil, turn the heat down to low, and simmer for 20 minutes. Add the mizuna greens on top at the end..