Pork Belly and Napa Cabbage Etuvée
This is a steamed pork belly and Napa cabbage dish made using the traditional French cooking technique 'etuvée'. By cooking with a small amount of liquid and oil, the umami and sweetness of the ingredients are concentrated. Serve with ponzu sauce and plenty of chopped green onions for a refreshing finish.
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🍳 Cooking Flow
Roughly chop the Napa cabbage, place it in a pot, and add dashi and olive oil. → Cut the pork belly and spread it over the cabbage. → Cover and steam-cook over medium heat for 3–4 minutes. → Sprinkle with salt, top with chopped green onions, and serve with ponzu sauce.
Cooking Steps
Brief Cooking Order
Roughly chop the Napa cabbage, place it in a pot, and add dashi and olive oil. → Cut the pork belly and spread it over the cabbage. → Cover and steam-cook over medium heat for 3–4 minutes. → Sprinkle with salt, top with chopped green onions, and serve with ponzu sauce.
Introduction
This is a steamed pork belly and Napa cabbage dish made using the traditional French cooking technique 'etuvée'. By cooking with a small amount of liquid and oil, the umami and sweetness of the ingredients are concentrated. Serve with ponzu sauce and plenty of chopped green onions for a refreshing finish.
Step 1
Roughly chop the Napa cabbage and spread it out across the bottom of a pot.
Step 2
Pour the 100ml of dashi (or water) and the olive oil over the cabbage in the pot.
Step 3
Cut the pork belly into bite-sized lengths and spread them out over the cabbage.
Step 4
Cover the pot, place over medium heat, and steam-cook for 3–4 minutes.
Step 5
While steaming, thinly slice the green onions and prepare a small bowl of ponzu sauce for dipping.
Ingredients List
Important Notes
Etuvée (steam-cooking) uses a small amount of liquid to cook ingredients, allowing the natural umami and sweetness to remain concentrated rather than washing away. 💡
You can use bonito dashi, or simply use water for a quick and easy alternative. 🍳
Other thinly sliced meats can be used as a substitute for pork belly. 👥
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