Pork Belly and Napa Cabbage Steamed in Wine
A Weekend Special for the Whole Family! Recommended Pork Belly and Napa Cabbage Steamed in Wine Recipe (with My Special Yuzu Ponzu Sauce Tip)
This Pork Belly and Napa Cabbage Steamed in Wine, inspired by Chef Jeong Jae-hyung’s recipe, is similar to nabe or hot pot but with the delightful addition of white wine! I have some Napa cabbage left from making kimchi, so I’ll be making this delicious dish with thinly sliced pork belly. It’s a perfect weekend treat for everyone from babies to adults. I’ll also share my secret tip for a homemade yuzu ponzu sauce that pairs perfectly!
Main Ingredients
- 1/2 head of baby Napa cabbage
- 600g pork belly
- 1 cup (approx. 200ml) white wine
My Special Yuzu Ponzu Sauce
- 1 part Yuzu jam : 3 parts Soy sauce : 3 parts Water
- Cheongyang chili pepper (optional, for a spicy kick)
- 1 part Yuzu jam : 3 parts Soy sauce : 3 parts Water
- Cheongyang chili pepper (optional, for a spicy kick)
Cooking Instructions
Step 1
First, trim the tough base of the baby Napa cabbage. Cut it into 4-6 wedges, making them a good bite-size. If you cut them too small, they might become mushy when cooked, so aim for a moderate size.
Step 2
In a heavy-bottomed pot, layer the prepared Napa cabbage. Then, generously arrange the pork belly slices on top. Lightly season with salt and pepper. (If serving to children, consider omitting the salt and pepper or using a very small amount. For adults, adding pepper will enhance the flavor.)
Step 3
Repeat this layering process, alternating between cabbage and pork belly, until the pot is full. The ingredients will shrink significantly as they cook, so it’s important to pack them in tightly to maximize the volume.
Step 4
Pour about 80ml (approximately 1/2 cup) of white wine evenly over the ingredients. Be careful not to add too much wine, as it can make the dish taste bitter. (If you don’t have white wine, you can substitute it with Korean rice wine or mirin.)
Step 5
Cover the pot with a lid and simmer over medium-low heat for about 20-25 minutes. As the ingredients cook, the savory fat from the pork belly will meld with the natural sweetness of the cabbage, creating a wonderfully aromatic dish. Check to ensure the pork belly is fully cooked and the cabbage is tender.
Step 6
Once the pork belly and cabbage are both cooked through, you can optionally add some chopped green onions and simmer for another 1-2 minutes. Your delicious Pork Belly and Napa Cabbage Steamed in Wine is ready! Enjoy it while it’s hot.
Step 7
While delicious on its own, pairing it with a special sauce elevates the flavors even further, highlighting the natural taste of the ingredients. While a sesame dressing is nice, I highly recommend serving it with a sweet and tangy ponzu sauce! To make the ponzu sauce, mix Yuzu jam, soy sauce, and water in a 1:3:3 ratio. It’s a fantastic pairing, much like enjoying it with shabu-shabu.
Step 8
For a little heat, I like to finely chop some Cheongyang chili pepper and add it to my personal sauce bowl. Feel free to add or omit the chili peppers according to your preference to create your own perfect ponzu sauce!
