Flavorful Steamed Pork Belly and Napa Cabbage
Impressive Steamed Pork Belly and Napa Cabbage with Just 3 Ingredients: Anyone Can Be a Chef!
Tired of slaving over a hot stove on a warm day? Put away the frying pan! Instead of struggling to grill meat, try this incredibly simple yet elegant recipe for ‘Steamed Pork Belly and Napa Cabbage.’ It’s a dish that combines the satisfying chew of pork belly with the natural sweetness of cabbage, elevated by a special sauce. Perfect for a quick, delicious meal that will impress everyone.
Main Ingredients- 400g Fresh Pork Belly
- 1 head of Crisp Napa Cabbage
- 1/2 bottle (250ml) Soju (for tenderizing and removing odor)
Special Dipping Sauce- 1/2 Tbsp Chili Powder (Gochugaru)
- 5 Tbsp Soy Sauce
- 1 Tbsp Lemon Juice
- 1.5 Tbsp Oligodang (Corn Syrup)
- Scallions (to taste)
- Onion (to taste)
- Cheongyang Peppers (optional, for heat)
- 1/2 Tbsp Chili Powder (Gochugaru)
- 5 Tbsp Soy Sauce
- 1 Tbsp Lemon Juice
- 1.5 Tbsp Oligodang (Corn Syrup)
- Scallions (to taste)
- Onion (to taste)
- Cheongyang Peppers (optional, for heat)
Cooking Instructions
Step 1
First, thoroughly wash the napa cabbage under running water. Then, cut it into bite-sized pieces, about 4-5cm in size. Don’t worry if the cabbage stems are a bit thick; they will soften nicely during steaming.
Step 2
Prepare the vegetables for the sauce. Finely chop the scallions. If using Cheongyang peppers, remove the seeds and mince them very finely. Peel and mince the onion as finely as possible to ensure the sauce mixes smoothly.
Step 3
In a bowl, combine the minced scallions, onion, and Cheongyang peppers. Add the chili powder, soy sauce, lemon juice, and oligodang. Mix well to create a delicious special sauce. Ensure all ingredients are evenly incorporated.
Step 4
Cut the pork belly into convenient, bite-sized pieces, about 3-4cm long. Cutting them too small might result in dry pork after steaming, so aim for a moderate size.
Step 5
Now, let’s start cooking! In a deep pot or steamer, place the cut napa cabbage at the bottom. Arrange the pork belly pieces evenly over the cabbage. Finally, pour in half a bottle of soju to tenderize the meat and eliminate any unwanted odors.
Step 6
Cover the pot with a lid and steam over medium-low heat for about 15 minutes. The moisture from the cabbage and the soju will gently cook the pork belly, bringing out the natural sweetness of the cabbage. After 15 minutes, check if the pork belly is fully cooked. Serve with the prepared special dipping sauce to your liking. Enjoy this wonderful dish – it’s perfect as a side for rice or as a delicious appetizer!
