Steamed Layered Chinese Cabbage and Pork Belly

1. 1

   Cut the Chinese cabbage into 4cm-wide pieces.

2. 2

   Cut the pork in half.

3. 3

   Layer the cabbage and pork together in a thick frying pan (starting with the cabbage, then the pork, then repeat and top it with the cabbage).

4. 4

   Lightly season with salt and pepper between each layer.

5. 5

   Swirl in sake, soy sauce, and sesame oil.

6. 6

   Cover with a lid and cook over low-medium heat.

7. 7

   Once the moisture from the vegetables is released, increase to high heat and bring to a boil.

8. 8

   Reduce the heat and steam for 20 minutes.

9. 9

   Once it's been reduced to half, it's done.

10. 10

    Use a knife to cut and serve.

11. 11

    Add a bit of sesame oil and black pepper to add fragrance.

12. 12

    Steamed carrots also give a nice touch.

* Per serving · 4 servings · Values may vary.

No additional tips available.