Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 15minutes
- cabbage : 400g (about 1/4 ball)
- 豚バラ肉 : 150g
- (A) salt : two knobs
- (A) water : 700ml
- (A) Liquor : 大さじ2
- (A) Mirin : 大さじ2
- (A) Soy sauce : 大さじ2
- (A) Sesame oil : 大さじ2
prepare the cabbage
Cut off the core of the cabbage and cut it into bite-sized pieces.
Put the cabbage into the pan.
Put the pork belly on top.
When it boils over medium heat, reduce the heat and remove the scum.
Boil for about 5 minutes, add salt (not listed) to adjust the taste, and it's done.
・Cabbage and pork pot recipe that can be made with 2 ingredients.
・If you like, you can dip it in ponzu sauce to make it more delicious.
・The amount is for two people.
・The winter cabbage harvested from November to March becomes sweeter when heated, so it is best used in stewed dishes.
・You can use the leftover dashi stock to make egg rice porridge or udon noodles.
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