Microwave Steamed Pork Belly And Chinese Cabbage Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Here's my original recipe for steamed pork belly and Chinese cabbage. The water from the Chinese cabbage mixes with the condiments to make delicious soup. Can't think of any, but I suggest you pack the ingredients tightly when arranging them into a microwave-proof dish. Please adjust the cooking time depending on your microwave oven. For 3 servings. Recipe by Mama buta Here's my original recipe for steamed pork belly and Chinese cabbage. The water from the Chinese cabbage mixes with the condiments to make delicious soup. Can't think of any, but I suggest you pack the ingredients tightly when arranging them into a microwave-proof dish. Please adjust the cooking time depending on your microwave oven. For 3 servings. Recipe by Mama buta Microwave-Steamed Pork Belly and Chinese Cabbage Share its first Cooksnap! Here's my original recipe for steamed pork belly and Chinese cabbage. The water from the Chinese cabbage mixes with the condiments to make delicious soup. Can't think of any, but I suggest you pack the ingredients tightly when arranging them into a microwave-proof dish. Please adjust the cooking time depending on your microwave oven. For 3 servings. Recipe by Mama buta Here's my original recipe for steamed pork belly and Chinese cabbage. The water from the Chinese cabbage mixes with the condiments to make delicious soup. Can't think of any, but I suggest you pack the ingredients tightly when arranging them into a microwave-proof dish. Please adjust the cooking time depending on your microwave oven. For 3 servings. Recipe by Mama buta Cooking Instructions 1 Chop up the Chinese cabbage roughly. 2 Cut the pork belly into similar sizes as the Chinese cabbage. 3 In a microwave-proof bowl, arrange the Chinese cabbage and pork belly in alternating order. Pack tightly. 4 Sprinkle ★ on the cabbage and pork. 5 Cover with plastic wrap and microwave for 5 to 8 minutes at 600 W. 6 Enjoy while it's hot. 1 Chop up the Chinese cabbage roughly. 1 Chop up the Chinese cabbage roughly. 2 Cut the pork belly into similar sizes as the Chinese cabbage. 2 Cut the pork belly into similar sizes as the Chinese cabbage. 3 In a microwave-proof bowl, arrange the Chinese cabbage and pork belly in alternating order. Pack tightly. 3 In a microwave-proof bowl, arrange the Chinese cabbage and pork belly in alternating order. Pack tightly. 4 Sprinkle ★ on the cabbage and pork. 4 Sprinkle ★ on the cabbage and pork. 5 Cover with plastic wrap and microwave for 5 to 8 minutes at 600 W. 5 Cover with plastic wrap and microwave for 5 to 8 minutes at 600 W. 6 Enjoy while it's hot. 6 Enjoy while it's hot. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 05, 2013 08:02 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Microwave-Steamed Cod and Chinese Cabbage Microwave-Steamed Cod and Chinese Cabbage I used in-season cod and Chinese cabbage and microwaved. This takes less time than cooking in foil and is really easy, so I uploaded the recipe. The microwave cooking times are for a 500 W oven. If you have a 600 W microwave, shorten the cooking times and watch as it cooks. It's very hot out of the microwave, so be careful. For 1 serving. Recipe by Komomomomo cookpad.japan Steamed Layered Chinese Cabbage and Pork Belly Steamed Layered Chinese Cabbage and Pork Belly This is my go-to item when I want to use up a lot of cabbage. Even though you'll be adding salt and pepper to each layer, try to limit the amount. I recommend layering the cabbage with the core at the bottom. Don't forget the sesame oil and black pepper as a finishing touch. Steaming over high heat will burn the bottom, so start with low-medium heat and gradually increase as necessary. For serving 4. Recipe by makkocafe cookpad.japan Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Back when I was really into salty sauces, I made this using everything I had at home. The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat. You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@. cookpad.japan Cabbage-Wrapped Pork Belly Cabbage-Wrapped Pork Belly I received spring cabbage as a gift. The Japanese leek is optional. You could also use store-bought grated garlic and tubed ginger. You don't need to grind anything if you use ground sesame seeds. I recommend you don't overcook the bean sprouts for a crunchy finish. For 2 servings. Recipe by akishin cookpad.japan Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat! It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think. Add the leaf part of the Chinese cabbage at the end as it cooks quickly. When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water. Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan cookpad.japan Microwave-Steamed Cod and Chinese Cabbage Microwave-Steamed Cod and Chinese Cabbage I used in-season cod and Chinese cabbage and microwaved. This takes less time than cooking in foil and is really easy, so I uploaded the recipe. The microwave cooking times are for a 500 W oven. If you have a 600 W microwave, shorten the cooking times and watch as it cooks. It's very hot out of the microwave, so be careful. For 1 serving. Recipe by Komomomomo cookpad.japan Microwave-Steamed Cod and Chinese Cabbage Microwave-Steamed Cod and Chinese Cabbage I used in-season cod and Chinese cabbage and microwaved. This takes less time than cooking in foil and is really easy, so I uploaded the recipe. The microwave cooking times are for a 500 W oven. If you have a 600 W microwave, shorten the cooking times and watch as it cooks. It's very hot out of the microwave, so be careful. For 1 serving. Recipe by Komomomomo cookpad.japan Steamed Layered Chinese Cabbage and Pork Belly Steamed Layered Chinese Cabbage and Pork Belly This is my go-to item when I want to use up a lot of cabbage. Even though you'll be adding salt and pepper to each layer, try to limit the amount. I recommend layering the cabbage with the core at the bottom. Don't forget the sesame oil and black pepper as a finishing touch. Steaming over high heat will burn the bottom, so start with low-medium heat and gradually increase as necessary. For serving 4. Recipe by makkocafe cookpad.japan Steamed Layered Chinese Cabbage and Pork Belly Steamed Layered Chinese Cabbage and Pork Belly This is my go-to item when I want to use up a lot of cabbage. Even though you'll be adding salt and pepper to each layer, try to limit the amount. I recommend layering the cabbage with the core at the bottom. Don't forget the sesame oil and black pepper as a finishing touch. Steaming over high heat will burn the bottom, so start with low-medium heat and gradually increase as necessary. For serving 4. Recipe by makkocafe cookpad.japan Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Back when I was really into salty sauces, I made this using everything I had at home. The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat. You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@. cookpad.japan Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Chinese Cabbage & Bok Choy Salted Pork Belly in Sauce Back when I was really into salty sauces, I made this using everything I had at home. The vegetables will become tough if you overcook them, so if you think they could be cooked just a bit more, that's a good place to stop the heat. You use the water-dissolved starch to add thickness to the water that's come out from the vegetables. So I think it's okay to only use a little water-dissolved starch. Recipe by chima@. cookpad.japan Cabbage-Wrapped Pork Belly Cabbage-Wrapped Pork Belly I received spring cabbage as a gift. The Japanese leek is optional. You could also use store-bought grated garlic and tubed ginger. You don't need to grind anything if you use ground sesame seeds. I recommend you don't overcook the bean sprouts for a crunchy finish. For 2 servings. Recipe by akishin cookpad.japan Cabbage-Wrapped Pork Belly Cabbage-Wrapped Pork Belly I received spring cabbage as a gift. The Japanese leek is optional. You could also use store-bought grated garlic and tubed ginger. You don't need to grind anything if you use ground sesame seeds. I recommend you don't overcook the bean sprouts for a crunchy finish. For 2 servings. Recipe by akishin cookpad.japan Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat! It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think. Add the leaf part of the Chinese cabbage at the end as it cooks quickly. When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water. Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. Recipe by Nanohana uchan cookpad.japan Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce Stir-Fried Chinese Cabbage and Pork Belly in Thick Sauce Large heads of Chinese cabbage can be quite a challenge to eat up! When we get tired of hot pots, I fry it with meat! It's made with sesame oil and chicken stock granules, and thickened to give a proper flavour. It's a dish that makes you want to eat more. You'll find yourself eating more than you think. Add the leaf part of the Chinese cabbage at the end as it cooks quickly. When more thickness is required, add more diluted katakuriko. If it's too thick, dilute with hot water. Happo-jiru is a multi-purpose soy sauce-based seasoning commonly used in Aomori Prefecture! If you can't get your hands on any, substitute it with ordinary soy sauce. Happo-jiru is so versatile, I highly recommend it for every household. 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