Steamed Pork and Napa Cabbage
♥ [Newlywed’s Table] Delicious Steamed Pork and Napa Cabbage Recipe
A wonderful way to use up leftover salted napa cabbage from making kimchi! If the usual kimchi and bossam combination feels a bit repetitive, why not try this ‘Steamed Pork and Napa Cabbage’ recipe. The crisp cabbage, tender pork, and melt-in-your-mouth texture will warm you up from the inside out on a chilly day. It’s a simple yet impressive meal.
Main Ingredients
- 1/2 head salted napa cabbage (or 1/2 head fresh napa cabbage, salted with 4 Tbsp coarse salt and 4 cups water for 2 hours)
- 300g pork neck or belly
- 1 stalk green onion
- 1 onion
- 3-4 shiitake mushrooms
- 2 Korean green chilies (cheongyang peppers)
- 1 bell pepper (use a colorful one for presentation)
- 4 Tbsp coarse salt (for salting cabbage)
- 600-700ml anchovy broth (or kelp broth)
Pork Marinade Ingredients
- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
- 4 Tbsp chopped green onion (white parts preferred)
- 1 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp ginger powder (or 1 tsp ginger juice)
- Pinch of black pepper
Broth Seasoning Ingredients
- 1 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp salted shrimp (minced)
- 2 Tbsp minced garlic
- Pinch of black pepper
- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
- 4 Tbsp chopped green onion (white parts preferred)
- 1 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 1/2 Tbsp ginger powder (or 1 tsp ginger juice)
- Pinch of black pepper
Broth Seasoning Ingredients
- 1 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp salted shrimp (minced)
- 2 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
It’s best to use leftover salted napa cabbage from making kimchi. If you don’t have salted cabbage, prepare 1/2 head of fresh napa cabbage. Place the cabbage in a large bowl, add 4 Tbsp coarse salt and 4 cups of water. Let it salt for about 2 hours, turning the cabbage every 30 minutes to ensure even salting. Rinse the salted cabbage under cold water and squeeze out excess moisture.
Step 2
While the cabbage is salting, prepare the pork. Place the pork in a bowl and add the marinade ingredients: 2 Tbsp soy sauce, 2 Tbsp minced garlic, 4 Tbsp chopped green onion, 1 Tbsp oyster sauce, 1 Tbsp sesame oil, 1/2 Tbsp ginger powder, and a pinch of black pepper. Gently mix with your hands until the pork is well-coated. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 3
Prepare the vegetables: Slice the onion thinly. Remove the stems from the shiitake mushrooms and slice them. Thinly slice the Korean green chilies diagonally. Cut the bell pepper into similar-sized strips. Add the prepared vegetables to the marinated pork and mix gently again, ensuring the pork and vegetables are well combined.
Step 4
Stuffing the cabbage: Separate the salted cabbage leaves. Carefully stuff the seasoned pork and vegetable mixture between each leaf. Be generous with the filling, especially towards the thicker stems, to ensure a flavorful result after cooking. Once stuffed, cut the cabbage into bite-sized pieces (usually 3-4 cuts per section).
Step 5
Prepare the steaming pot: Arrange the stuffed cabbage pieces neatly in a pot. Pour 600-700ml of anchovy broth around the edges of the pot. The broth will seep into the layers of cabbage, keeping it moist and tender as it cooks.
Step 6
Make the broth seasoning: While the cabbage is steaming, prepare the broth seasoning in a small bowl. Combine 1 Tbsp doenjang, 2 Tbsp minced salted shrimp, 2 Tbsp minced garlic, and a pinch of black pepper. Mix well. The doenjang and salted shrimp add a deep, savory flavor to the broth.
Step 7
Cooking: Cover the pot and bring to a boil over high heat. Once the broth is simmering, gradually add the prepared seasoning mixture 2-3 times, stirring gently. Reduce the heat to medium-low, cover the pot, and simmer for about 20-25 minutes, or until the cabbage is tender and the pork is fully cooked. Add more broth if it gets too dry during cooking.
Step 8
Dipping Sauce (Optional): Prepare a simple dipping sauce. In a small dish, mix 1 Tbsp ginger syrup, 2 Tbsp soy sauce, and 1/3 Tbsp red pepper flakes for a flavorful condiment. You can add a little sesame oil for extra aroma if desired.
Step 9
Serve: Cut the cooked steamed pork and cabbage into serving portions and arrange on a plate. Serve warm with the dipping sauce on the side. This dish is excellent as a side for rice or as a savory appetizer!
