Steamed Napa Cabbage with Pork Belly
Low-Carb Diet Friendly: Easy and Delicious Steamed Napa Cabbage with Pork Belly Recipe
Enjoy a healthy low-carb meal with this Steamed Napa Cabbage and Pork Belly dish. It’s simple to prepare and incredibly flavorful, making it a perfect go-to recipe for any occasion. The natural sweetness of the cabbage and the savory richness of the pork belly create a delightful combination that everyone will love.
Main Ingredients
- 1/2 head of young Napa cabbage
- 150g frozen pork belly
- 200g bean sprouts
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp Cheongju (rice wine) or soju
Dipping Sauce
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp Allulose (or other sweetener)
- 1 Tbsp sesame seeds (finely ground)
- 1/2 Tbsp prepared mustard
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp Allulose (or other sweetener)
- 1 Tbsp sesame seeds (finely ground)
- 1/2 Tbsp prepared mustard
Cooking Instructions
Step 1
First, wash the young Napa cabbage thoroughly. Cut it in half, then cut each half in half again, resulting in 4 wedges. This ensures the seasoning penetrates evenly and makes cooking more manageable.
Step 2
Rinse the cut cabbage under running water, making sure to clean between the leaves to remove any dirt or debris. After rinsing, drain it well in a colander. Properly draining the cabbage prevents the dish from becoming watery.
Step 3
Gently rinse the bean sprouts under running water to remove any impurities, then drain them in a colander. Avoid over-washing to maintain their crisp texture.
Step 4
Place the frozen pork belly slices in a bowl. To remove any unpleasant odors and enhance the flavor, sprinkle with 1 Tbsp of Cheongju or soju, followed by a pinch of salt and black pepper. Gently mix to marinate.
Step 5
Carefully insert a slice of the marinated pork belly between the leaves of each cabbage wedge. Ensuring the pork is tucked in well will allow its savory juices to infuse the cabbage as it steams, making the dish extra moist and flavorful.
Step 6
Spread the drained bean sprouts evenly at the bottom of your steamer. Arrange the prepared cabbage wedges with the pork belly on top of the sprouts. If you have any mushrooms (like oyster or shiitake) on hand, you can add them to the steamer for an even richer flavor and aroma.
Step 7
Add water to your steamer pot and bring it to a boil over high heat. Once boiling, place the steamer basket with the cabbage and pork belly inside. Drizzle the remaining 1 Tbsp of Cheongju evenly over the ingredients. Cover with the lid and steam over medium-low heat for about 12 minutes, or until the pork belly is cooked through (you can check by piercing with a chopstick).
Step 8
While the cabbage and pork belly are steaming, prepare the delicious dipping sauce. In a small bowl, combine all the sauce ingredients: soy sauce, vinegar, Allulose, ground sesame seeds, and prepared mustard. Whisk well with a fork or small whisk until thoroughly combined. Feel free to adjust the amount of vinegar or sweetener to your preference.
Step 9
A pro tip for an even more flavorful sauce! Grinding the sesame seeds finely before adding them will significantly enhance the nutty aroma and help the sauce adhere better to the cabbage and pork belly, creating a more harmonious taste.
Step 10
This finished Steamed Napa Cabbage with Pork Belly is a satisfying and light meal that can be enjoyed without rice. It’s a fantastic dish that truly satisfies both your health and taste buds!
