Chef Lee Chan-won’s Tender Pork Belly and Napa Cabbage Steamed Dish
Chef Lee Chan-won’s Tender Pork Belly and Napa Cabbage Steamed Dish
How to Make Lee Chan-won’s Pork Belly and Napa Cabbage Steamed Dish from ‘Convenience Store Restaurant’
Inspired by the delicious-looking dish made by Lee Chan-won on the TV show ‘Convenience Store Restaurant,’ I tried making this pork belly and napa cabbage steamed dish. The small, crisp napa cabbage looked incredibly appealing, and the recipe was surprisingly simple. It’s a dish that perfectly balances the sweetness of the cabbage with the rich flavor of the pork belly, making it a truly special meal.
Main Ingredients- 10 leaves of small napa cabbage (Al Baechu)
- 400g pork belly
- 1 stalk of green onion
- 6 cloves of garlic
- 1 red chili pepper
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fish sauce
- 5 tablespoons soju (for removing pork odor)
Shrimp Paste Dipping Sauce- 1 tablespoon salted shrimp (Saeujeot)
- 1 tablespoon red chili flakes (Gochugaru)
- 1/2 tablespoon minced garlic
- 1/4 red chili pepper, minced
- 1/4 green chili pepper, minced
- 1/3 tablespoon sugar
- 1/2 tablespoon chopped green onion
- 1/2 tablespoon sesame oil
- A pinch of sesame seeds
- 1 tablespoon salted shrimp (Saeujeot)
- 1 tablespoon red chili flakes (Gochugaru)
- 1/2 tablespoon minced garlic
- 1/4 red chili pepper, minced
- 1/4 green chili pepper, minced
- 1/3 tablespoon sugar
- 1/2 tablespoon chopped green onion
- 1/2 tablespoon sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
Gently wash each leaf of the small napa cabbage under running water. Make sure to clean off any dirt or debris from the outer leaves.
Step 2
Cut the washed napa cabbage into bite-sized pieces, about 5-7 cm long. You can also leave the leaves whole, but cutting them allows the seasonings to penetrate better.
Step 3
Slice the pork belly into manageable pieces, about 3-5 cm in length. Using thicker cuts of pork belly will result in a more satisfying texture.
Step 4
Thinly slice the garlic cloves. Slice the green onion and red chili pepper diagonally to add aroma and a hint of spice.
Step 5
In a large pot or steamer, arrange the cut napa cabbage leaves at the bottom. Place the sliced pork belly on top of the cabbage, followed by the green onions, and then the sliced garlic and red chili pepper, distributing them evenly.
Step 6
Add a knob of butter on top of the pork belly for extra richness and flavor. The buttery aroma will beautifully complement the other ingredients.
Step 7
Sprinkle 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of fish sauce, and 1/2 teaspoon of pepper evenly over the ingredients. (Note: Use only 1/2 tsp of the total pepper here; you can add more later according to your preference).
Step 8
Pour 5 tablespoons of soju over the ingredients to help tenderize the pork and eliminate any gamey odor. Then, uncover the pot and bring it to a boil over medium-high heat for about 3 minutes, allowing the alcohol aroma to evaporate. This step helps deepen the flavors.
Step 9
After 3 minutes, cover the pot with a lid and reduce the heat to low. Let it steam gently for 12 minutes. The cabbage will become tender, and the pork belly will be moist and perfectly cooked.
Step 10
While the dish is steaming, prepare the dipping sauce. In a small bowl, combine 1 tablespoon of salted shrimp, 1 tablespoon of red chili flakes, 1/2 tablespoon of minced garlic, minced red and green chili peppers, 1/3 tablespoon of sugar, 1/2 tablespoon of chopped green onion, and 1/2 tablespoon of sesame oil. Mix well and garnish with a pinch of sesame seeds.
Step 11
Transfer the steamed pork belly and napa cabbage to a serving dish. Serve with the prepared shrimp paste dipping sauce on the side. You can either top the dish with the sauce or use it as a dip. Enjoy this wonderfully comforting and delicious meal!
