I recommend steamed pork belly cabbage wine as a weekend special
Jung Jae-hyung's braised pork belly cabbage is similar to Musi shabu, just adding white wine is a little different~ I have leftover cabbage when I make kimchi at home, so I'll make braised pork belly cabbage with sliced pork ^^
2 serving
Within 15 minutes
닐리리쏭
Ingredients
  • full cabbage
    1/2pack
  • Pork belly meat
    600g
  • White wine
    1cup
  • citron syrup
    1ratio
  • Soy sauce
    3ratio
  • Water
    3ratio
  • Cheongyang red pepper
Cooking Steps
STEP 1/8
Cut it in moderation
STEP 2/8
Put cabbage, pork belly, salt and pepper on a thick pot
STEP 3/8
Put cabbage, pork belly, and sprinkle salt and pepper. I skipped salt pepper because I ate it with my children. If only adults eat it, I think they'll add pepper
STEP 4/8
Stack the pot full. It's going to shrink later, so fill it up
STEP 5/8
Pour in about 80 millimeters of alcohol. It's bitter if you pour it in too much I only put in alcohol and meat cabbage, but it smells savory as it boils. When the pork belly is cooked, add green onions and wait a few more minutes
STEP 6/8
Steamed pork belly and cabbage wine is done!
STEP 7/8
Braised cabbage wine has no flavor, so the sauce is important. It's good to eat with a sauce like sesame dressing, but it's a perfect match with ponzu sauce Mix citron syrup, soy sauce, water, sometimes cheongyang red pepper citron syrup 1, soy sauce 3, and water in 3 ratio. It's similar to when I made shabu shabu before.
STEP 8/8
I like spicy things, so I only put Cheongyang chili in my sauce bowl
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