Simple Way to Make Speedy Layered and Steam-Cooked Cabbage and Pork with Oyster Sauce
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, How to Make Ultimate Layered and Steam-Cooked Cabbage and Pork with Oyster Sauce. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Layered and Steam-Cooked Cabbage and Pork with Oyster Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Layered and Steam-Cooked Cabbage and Pork with Oyster Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Layered and Steam-Cooked Cabbage and Pork with Oyster Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can cook Layered and Steam-Cooked Cabbage and Pork with Oyster Sauce using 8 ingredients and 6 steps. Here is how you can achieve it.
There are many recipes for layered and steamed cabbage and pork, but I like the rich flavor of oyster sauce so I tried creating my own version.
By freezing the cabbage, the fibers get broken down and become very soft when cooked. If you don't have the time you can skip this step though! Use this trick when you need soft cabbage leaves for cabbage rolls and so on. For 2 small servings. Recipe by Yamatomon
Ingredients and spices that need to be Prepare to make Layered and Steam-Cooked Cabbage and Pork with Oyster Sauce:
- 4 large leaves Cabbage
- 100 grams Thinly-sliced pork belly
- 1 tbsp ● Soy sauce
- 1 tbsp ● Sake
- 1 tbsp ● Mirin
- 1 tsp ● Oyster sauce
- 1 tsp ● Sesame oil
- 1 ● Grated ginger
Steps to make Layered and Steam-Cooked Cabbage and Pork with Oyster Sauce
- Before cooking: Wrap the cabbage leaves in plastic wrap and put in the freezer. (I put them in the 'quick freeze' compartment 4 hours before cooking.)
- Put the frozen cabbage leaves wrap and all in the microwave, and microwave for 3 minutes. Let cool down a bit, and cut up.
- Cut the pork into 5 cm long pieces, and combine with the ● ingredients.
- Layer the cabbage alternating with the pork in a pot.
- Pour the ● ingredients over the stacked layers, and cook over low-medium heat. Scoop up the sauce from the bottom and pour it over the top occasionally to ensure the flavors are distributed evenly.
- When the cabbage is soft and the pork is cooked through, it's done.
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