Main ingredients 🥩
pork bellynapa cabbagegreen onionred chili peppergingeryuzu pastesoy saucedilllemon
Yeo Kyung-rae's Guangdong-Style Pork Belly Kimchi Stew
A tender and juicy pork belly stew with crisp napa cabbage, seasoned with a tangy yuzu soy sauce and fragrant green onion oil
🙋 Recommended for
- ⭐ Those looking for an impressive yet simple main course for housewarming parties or gatherings
- ⭐ People who enjoy deep, authentic Chinese flavors without being overly spicy
Ingredients needed 🛒2 servings
- pork belly 200g
- napa cabbage 1/2 head
- green onion 1 stalk
- red chili pepper 1 piece
- ginger 1 piece
- yuzu paste 3 tablespoons
- soy sauce 1 tablespoon
- vegetable oil 4 tablespoons
- dill a little
- lemon a little
Recipe 🍳
- Layer 1–2 slices of pork belly between the leaves of napa cabbage, then cut into bite-sized pieces.
- Arrange the prepared cabbage and pork belly in a steamer, leaving a small gap between each piece for even cooking.
- Cover the steamer lid and steam over high heat for about 8–10 minutes until fully cooked.
- Slice green onion finely, and thinly slice red chili pepper and ginger. Optionally, chop dill as desired.
- In a bowl, mix yuzu paste and soy sauce in a 3:1 ratio to make a tangy yuzu soy sauce.
- Remove the steamed pork belly and cabbage from the steamer, drain off excess moisture slightly, and transfer to a serving plate. Top with sliced green onion, red chili, ginger, and dill as garnish.
- Heat vegetable oil in a pan until lightly smoking, then pour it evenly over the garnished vegetables to release their aroma with a sizzle.
- Finally, drizzle the prepared yuzu soy sauce evenly over the entire dish. Add lemon juice to taste if desired.
- Place pork belly between napa cabbage leaves and steam in a steamer for 8–10 minutes.
- Finely slice green onion, red chili, and ginger; mix yuzu paste and soy sauce in a 3:1 ratio for the sauce.
- Transfer the steamed cabbage and pork to a serving bowl and top with the prepared vegetable garnish.
- Pour hot vegetable oil over the garnish to enhance aroma, then finish by sprinkling the sauce evenly.
Cooking tips 💡
- Avoid packing the cabbage and meat too tightly in the steamer, as this may prevent even cooking throughout.
- The oil used at the end should be heated until just beginning to smoke to fully bring out the fragrance of green onion and ginger.
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