Name: Steamed Pork Belly, Cabbage, and Garlic Chives
Cuisine: 和食
Ingredients: 300g sliced pork belly; 1/2 cabbage (approx. 400g); 1/2 bunch garlic chives (approx. 50g); 1 tbsp toasted white sesame seeds (approx. 7g); [Pork Seasoning] 1 1/2 tbsp sake (approx. 22.5ml); [Pork Seasoning] 1 1/2 tbsp soy sauce (approx. 22.5ml); [Pork Seasoning] 1 tsp grated garlic (approx. 5g); [Pre-steaming Seasoning] A pinch of salt (approx. 1.5g); [Finish] 1 tbsp soy sauce (approx. 15ml); [Finish] 1 tbsp sesame oil (approx. 15ml)

About "Steamed Pork Belly, Cabbage, and Garlic Chives"

A quick 15-minute side dish made with just three main ingredients: sliced pork belly, cabbage, and garlic chives. Season the pork with soy sauce, sake, and grated garlic, lay it in a pan, top with the vegetables, and steam-cook. Draining the excess water released by the vegetables after steaming is the secret to keeping the flavors sharp and delicious. Finish by tossing with soy sauce, sesame oil, and crushed white sesame seeds. The crunchy cabbage and juicy pork belly pair perfectly for a dish that goes great with rice!

Introduction to プロが教える家庭料理　papa′s cooking →

Tips for Making "Steamed Pork Belly, Cabbage, and Garlic Chives"

Prep
- Cutting the cabbage into large 5cm squares ensures it retains a nice, crunchy texture even after steaming.
Prep
- Cutting the meat last reduces cleanup. Slice the pork belly into thirds and rub in the sake, soy sauce, and grated garlic well to season.
Heat Control
- Lay the pork in a cold pan before turning on the heat. Cover and heat over medium-high, then reduce to medium once steaming and cook for 5–6 minutes.
Finishing
- After steaming, tilt the pan to thoroughly drain excess water from the vegetables. Skipping this will dilute the final flavor.
Seasoning
- Crush the white sesame seeds between your fingers as you add them to dramatically boost their aroma. Toss gently with the heat off.

Ingredients for "Steamed Pork Belly, Cabbage, and Garlic Chives"

10 items

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300gsliced pork belly
1/2cabbage (approx. 400g)
1/2bunch garlic chives (approx. 50g)
1tbsp toasted white sesame seeds (approx. 7g)
[PorkSeasoning] 1 1/2 tbsp sake (approx. 22.5ml)
[PorkSeasoning] 1 1/2 tbsp soy sauce (approx. 22.5ml)
[PorkSeasoning] 1 tsp grated garlic (approx. 5g)
[Pre-steamingSeasoning] A pinch of salt (approx. 1.5g)
[Finish]1 tbsp soy sauce (approx. 15ml)
[Finish]1 tbsp sesame oil (approx. 15ml)

How to Make "Steamed Pork Belly, Cabbage, and Garlic Chives"

1
Cut half a cabbage into large 5cm (2-inch) squares, separate the leaves by hand, and place them in a bowl. Rinse quickly with water and drain thoroughly.
2
Trim the ends of the garlic chives, cut them into 5cm (2-inch) lengths, and transfer to a strainer.
3
Cut the sliced pork belly into thirds. In a container, add 1 1/2 tbsp sake, 1 1/2 tbsp soy sauce, and 1 tsp grated garlic, then rub it in well by hand to season.
4
In a cold, unheated frying pan, spread the seasoned pork belly evenly across the bottom, making sure the pieces do not overlap too much.
5
Place the drained cabbage on top of the pork, layer the garlic chives over it, and sprinkle a pinch of salt over all the vegetables.
6
Cover with a lid and heat over medium-high. Once it starts steaming, reduce the heat to medium and steam-cook for 5 to 6 minutes.
7
Open the lid and lift the pork from the bottom with chopsticks to check if it is completely cooked through with no pink remaining. Once cooked, turn off the heat.
8
Hold the ingredients down with chopsticks, tilt the pan, and drain the excess water released by the vegetables into a bowl.
9
Drizzle in 1 tbsp soy sauce and 1 tbsp sesame oil, then add 1 tbsp white sesame seeds, crushing them between your fingertips as you add them.
10
With the heat still off, gently toss everything together with chopsticks until the seasonings are evenly distributed. Serve.

Detailed Commentary on "Steamed Pork Belly, Cabbage, and Garlic Chives"

* Content organized by topics from the video.

First, Roughly Chop the Cabbage!

Preparing this quick 'Pork, Garlic Chives & Cabbage' dish—perfect for busy days—starts with the cabbage. Use half a cabbage, about 400g. Cut it into large 5cm (2-inch) squares. As you cut, separate the leaves by hand and place them into a large bowl. Remove the core from the remaining portion, chop it roughly into 5cm pieces, and add it to the bowl. Once cut, rinse the cabbage quickly in the bowl and drain thoroughly. This rough chop is key to keeping a nice, crunchy texture.

Prep and Drain the Garlic Chives

Next, prepare half a bunch of garlic chives (about 50g). First, trim off a tiny bit of the root ends. Then, cut them into 5cm (2-inch) lengths to match the size of the cabbage. Once cut evenly from end to end, transfer them to a strainer and set aside. Garlic chives cook quickly and their unique aroma acts as a wonderful accent that ties the whole dish together. Packing this dish with plenty of cabbage and garlic chives makes it both healthy and highly satisfying.

Slicing and Seasoning the Pork Belly

Now, prep the main ingredient: 300g of sliced pork belly. Cutting the meat last is a smart trick for busy days, as it minimizes the cleanup for your cutting board and knife. Cut the pork belly into thirds and place it back into its original tray. For the seasoning, add 1 1/2 tbsp sake, 1 1/2 tbsp soy sauce, and 1 tsp grated garlic (tubed garlic works fine too). Rub the seasonings thoroughly into the meat by hand to let the flavors penetrate. This step is crucial for bringing out the rich umami of the pork.

Layering and Steaming in the Pan

A deep frying pan is ideal for this recipe. Before turning on the heat, spread the seasoned pork belly across the bottom of the cold pan. The trick is to lay them out so they don't overlap too much. Next, pile the drained cabbage right on top of the pork, layer the garlic chives over that, and sprinkle a pinch of salt (about 1.5g) over all the vegetables. Now, turn the heat to medium-high. Cover with a lid, and once it starts steaming, lower the heat to medium and let it steam-cook for 5 to 6 minutes.

The Secret to Perfect Steaming

After 5 to 6 minutes, open the lid. Use chopsticks to lift the pork from the bottom and check if it is fully cooked. Once there is no pink left and the meat is completely cooked, turn off the heat. Here is a crucial professional tip: a lot of moisture from the vegetables will have gathered at the bottom of the pan. If you leave this liquid, it will dilute the final flavor. Hold the ingredients down with chopsticks, tilt the pan, and drain this excess water into a bowl. This simple step keeps the flavors sharp and delicious.

Finishing Touches and Fragrant Sesame

Once the excess water is drained, it's time for the final seasoning. Drizzle in 1 tbsp soy sauce and 1 tbsp sesame oil. Next, add 1 tbsp white sesame seeds (about 7g), crushing them between your fingertips as you sprinkle them in. This dramatically releases their aroma, filling the kitchen with an appetizing scent. With the heat off, gently toss everything with chopsticks until the seasonings are well incorporated. Your quick, hearty, and delicious Pork, Garlic Chives & Cabbage is ready!

Tasting! Crunchy Texture and Rich Umami

Pile the finished dish high on a plate and dig in! Grab a bite of cabbage, garlic chives, and pork all together. One mouthful will have you saying 'delicious!' The juicy, well-seasoned pork belly pairs beautifully with the sweet, crunchy cabbage. The fragrant sesame oil and freshly crushed sesame seeds wrap the entire dish in a savory aroma that makes it absolutely irresistible with rice. Ready in just 15 minutes, this is a healthy, vegetable-packed side dish anyone can easily make.

About プロが教える家庭料理　papa′s cooking

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