CookGo
recipe image

Spring Cabbage Pork Belly Steamed Dish

Costo $15, salva $10

Fonte: Recommended by CookGo

  • 30 Min
  • 2 Porzioni
  • $15

INGREDIENTI

  • Vegetables

    • 250g spring cabbage
    • 2 handfuls bean sprouts
    • 1 green chili, deseeded and chopped
    • 1 red chili, deseeded and chopped

  • Meat

    • 300g thinly sliced pork belly

  • Condiments

    • 1/2 cup rice wine
    • 🧂 1 tbsp sugar
    • 1 tbsp vinegar
    • 3 tbsp soy sauce
    • 1 tbsp yuzu marmalade
    • 3 tbsp water

PASSI

1

Clean the spring cabbage thoroughly and prepare it whole.

2

Spread bean sprouts evenly on a wide pan and place the spring cabbage on top.

3

Insert pork belly slices between the cabbage leaves evenly.

4

Pour rice wine over the cabbage and pork belly.

5

Cover the pan with a lid and steam over medium heat for 10–15 minutes.

6

Deseed and finely chop the green and red chilies.

7

Mix sugar, vinegar, soy sauce, yuzu marmalade, and water to create ponzu sauce.

8

Add the chopped chilies to the ponzu sauce and mix well.

9

Drizzle the ponzu sauce over the steamed cabbage and pork belly before serving.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 25g
    Proteine
  • 15g
    Carboidrati
  • 30g
    Grassi

💡 Suggerimenti

Use fresh spring cabbage for the best flavor and texture.Adjust the steaming time based on the thickness of the pork belly slices.Ponzu sauce can be made in advance and stored in the fridge for up to a week.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.