Steamed Pork Belly and Napa Cabbage with Yuja Ponzu Sauce
10-Minute Easy Recipe for Steamed Pork Belly, Napa Cabbage, and Bean Sprouts with Refreshing Yuja Ponzu Sauce
Experience the delightful combination of naturally sweet winter napa cabbage and tender pork belly! Accompanied by crisp bean sprouts, this dish is a healthy marvel that satisfies taste, nutrition, and texture. Featuring winter cabbage, which is even richer in Vitamin C, this simple recipe is perfect for enjoying even during kimchi-making season. We’re excited to share our recipe for steamed pork belly and napa cabbage with bean sprouts, elevated with a zesty homemade yuja ponzu sauce.
Main Ingredients- 200g thinly sliced pork belly (daepae samgyeopsal)
- 200g bean sprouts
- 1 head of young napa cabbage (albaechu)
- 1 stalk green onion (scallion)
- A little bit of chives
Steaming Sauce- 1.5 Tbsp Tsuyu (Japanese dipping sauce)
- 1 Tbsp Mirin or Cooking Sake
Yuja Ponzu Sauce- 2 Tbsp Tsuyu
- 1 Tbsp Vinegar
- 0.5 Tbsp Yuja Cheong (citron preserves)
- A little bit of Japanese mustard (karashi)
- 1.5 Tbsp Tsuyu (Japanese dipping sauce)
- 1 Tbsp Mirin or Cooking Sake
Yuja Ponzu Sauce- 2 Tbsp Tsuyu
- 1 Tbsp Vinegar
- 0.5 Tbsp Yuja Cheong (citron preserves)
- A little bit of Japanese mustard (karashi)
Cooking Instructions
Step 1
First, wash all your vegetables thoroughly. Separate the leaves of the young napa cabbage and thinly slice them into about 2-3 cm wide strips. Thinly slicing the cabbage helps it absorb flavors well and become tender when steamed.
Step 2
In a wide pot or steamer, arrange a layer of the thinly sliced napa cabbage at the bottom. Then, spread a generous layer of the washed bean sprouts evenly over the cabbage. Don’t worry if it looks like a lot; bean sprouts wilt significantly when cooked.
Step 3
Thinly slice the green onion (both white and green parts) into strips. Scatter these green onion strips over the bean sprouts. This will add a wonderful aroma and flavor.
Step 4
Neatly arrange the thinly sliced pork belly over the vegetables, layering it like petals. Overlapping the slices ensures that the pork fat renders and flavors the vegetables as it cooks. Drizzle the Tsuyu (1.5 Tbsp) and Mirin (1 Tbsp) evenly over the pork belly to season it lightly.
Step 5
Cover the pot with a lid and steam over high heat for about 10 minutes. While the dish is steaming, let’s prepare the Yuja Ponzu Sauce. In a small bowl, combine Tsuyu (2 Tbsp), vinegar (1 Tbsp), yuja preserves (0.5 Tbsp), and a touch of Japanese mustard. Whisk everything together until well combined. Finely chop the chives. Once the dish is steamed, sprinkle the chopped chives over the top as a garnish. This adds a fresh aroma and vibrant color. And there you have it – a delicious and incredibly simple steamed pork belly and napa cabbage dish ready in just 10 minutes! It’s perfect for a quick meal or an appetizing side dish.
