Steamed Pork and Napa Cabbage: A Tender and Savory One-Dish Meal
Steamed Pork and Napa Cabbage Recipe for a Light and Delicious Meal
Do you find grocery shopping a bit daunting these days due to rising prices? Don’t worry! Pork, a staple that has consistently graced our tables, remains an excellent ingredient for delicious meals at a reasonable cost. Pork neck, in particular, is lean and tender, making it perfect for delicate steamed dishes. Today, we’re sharing a recipe for ‘Steamed Pork and Napa Cabbage,’ featuring succulent pork neck, sweet napa cabbage, and fragrant enoki mushrooms. This dish is a complete meal on its own, offering deep flavors while being incredibly simple to prepare, making it ideal even for novice cooks.
Ingredients
- 200g sliced pork neck (cut into bite-sized pieces)
- 200g napa cabbage (preferably leaves)
- 1/2 stalk scallions, chopped
- 1/2 pack enoki mushrooms, trimmed and separated
- 4 Tbsp water (approx. 60ml)
- 3 Tbsp mentsuyu (Japanese soy sauce-based seasoning, approx. 45ml, or substitute with soy sauce and mirin)
- 1 egg yolk
- 1/3 tsp black pepper
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
This recipe content is provided by Maple Daniel and is best viewed with accompanying photos.
Step 2
First, prepare the vegetables. Separate the napa cabbage leaves, wash them thoroughly under running water, and drain well. Depending on the size, cut the leaves in half lengthwise or diagonally into about 2cm thick pieces. Trim about 1cm off the base of the enoki mushrooms and then gently separate the strands. Chop the scallions.
Step 3
Place the prepared napa cabbage leaves at the bottom of a steaming pot. Add 4 tablespoons of water. The cabbage will release its own moisture to steam, but a small amount of water is added to prevent the cabbage from sticking to the bottom of the pot, especially if using a thin-bottomed pot.
Step 4
Arrange the sliced pork neck and the separated enoki mushrooms evenly over the cabbage.
Step 5
Turn the heat to high and bring to a boil until steam forms. Once steaming, cover the pot with a lid, reduce the heat to low, and steam for 10 minutes until everything is tender.
Step 6
After 10 minutes, stir in 3 tablespoons of mentsuyu to season. If mentsuyu is unavailable, a mixture of 2 tablespoons of soy sauce and 1 tablespoon of mirin can be used. Add the chopped scallions at this stage as well.
Step 7
Transfer the steamed pork and napa cabbage to a serving plate. Carefully place the egg yolk in the center and sprinkle with toasted sesame seeds to finish. A pinch of black pepper can also be added for extra aroma.
Step 8
The steamed napa cabbage becomes wonderfully moist and tender, offering a natural sweetness that complements the savory depth of the pork, resulting in a clean and light dish. The leftover egg white can be added to any remaining broth for fried rice or cooked with more water to make a simple porridge. If you prefer a bit of heat, consider adding a chili pepper during steaming for a refreshing kick. This recipe allows you to create a satisfying and flavorful meal with minimal ingredients.
