Savory Pork Belly & Napa Cabbage Steamed in Rice Wine
Melt-in-Your-Mouth Pork Belly and Napa Cabbage ‘Sool Jjim’ (Steamed in Wine)
Tired of just grilling your pork belly? Why not try steaming it! This recipe for ‘Sool Jjim,’ featuring tender pork belly, crisp napa cabbage, and sweet onions simmered in rice wine, is a game-changer. Steaming renders the pork belly incredibly moist and succulent, while the vegetables become tender and flavorful. It’s a simple yet elegant dish perfect for a satisfying meal or a delightful accompaniment to drinks. The natural sweetness of the well-cooked vegetables combined with the rich, savory pork belly and a hint of rice wine creates a harmonious flavor profile that appeals to everyone. Enjoy it with fresh cabbage for an extra layer of texture and taste!
Main Ingredients- Pork Belly 500g
- 2-3 Cheongyang Peppers (or regular chili peppers if you prefer less heat), sliced
- 1 head of Young Napa Cabbage (about medium size)
- 2-3 Onions (adds natural sweetness)
- 1 handful of Garlic cloves (whole or sliced)
Seasoning & Aromatics- 2 cups Rice Wine (like Baekhwasubok, or Mirin/Sake)
- Whole Peppercorns, to taste (or ground black pepper)
- Minced Garlic, to taste (optional, for extra flavor)
- 2 cups Rice Wine (like Baekhwasubok, or Mirin/Sake)
- Whole Peppercorns, to taste (or ground black pepper)
- Minced Garlic, to taste (optional, for extra flavor)
Cooking Instructions
Step 1
Begin by preparing your vegetables. Trim the core from the young napa cabbage and cut it into large chunks. Peel the onions and slice them thickly or into large wedges. Slice the Cheongyang peppers. Peel the garlic cloves if using whole.
Step 2
Arrange the prepared ingredients in a pot or wide pan. You can layer the pork belly at the bottom and top with vegetables, or alternate layers. Tuck the whole garlic cloves, sliced chili peppers, and whole peppercorns among the pork and vegetables. If desired, you can also add a bit of minced garlic at this stage for an extra flavor boost.
Step 3
Pour the 2 cups of rice wine evenly over the ingredients. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it steam for about 20-25 minutes. The vegetables will release a lot of moisture, creating a wonderfully tender and juicy dish. Spooning some of the cooking liquid over the ingredients during cooking can enhance the flavor. (Tip: If you prefer to reduce the alcohol aroma, you can first boil the rice wine over high heat to evaporate most of the alcohol before adding the ingredients and steaming. However, steaming everything together also yields delicious results, and any delicious bits stuck to the bottom can be scraped up and enjoyed!)
