Forget tough, bitter cabbage! This recipe unveils the secret to unbelievably tender, melt-in-your-mouth braised cabbage, infused with the savory richness of pork. We're talking about a dish that's both comforting and surprisingly elegant, perfect for a weeknight meal or a special occasion. The slow braising process transforms humble cabbage into a delectable side or even a hearty main course, all while requiring minimal effort and readily available ingredients. The simple yet flavorful combination of pork, cabbage, and aromatic spices creates a depth of taste that will impress even the most discerning palates.
This easy-to-follow recipe requires only a handful of ingredients and straightforward techniques, making it ideal for home cooks of all skill levels. From perfectly browning the pork to achieving that ideal balance of sweetness and savory notes, we guide you through each step to ensure a flawless outcome. Ready to experience the magic of perfectly braised cabbage? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Pan
- Knife
- Mortar and pestle
- Nabe pot (optional)
- Electric pressure cooker (optional)
Ingredients
- Cabbage: 1 large head
- Shiitake mushrooms (dried): 4-5
- Pork bones: 350 grams
- Coriander root
- Garlic
- Pepper
- Olive oil
- Coconut oil
- Soup cubes (pork or chicken): 1
- Salt
- Pink salt
- Oyster sauce
- Dark soy sauce
- Water: 1 liter
- Banana blossom
- Banana sugar
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut off the hard core of the cabbage and cut it into pieces. Cut the banana blossom into bigger pieces.
- Clean the dried shiitake mushrooms and soak them in water until soft. Then, cut them into long pieces.
- Pound the coriander root, garlic, and pepper until slightly bruised.
Step 2. Sauté Aromatics and Pork
- Heat olive oil and coconut oil in a pan. Add the pounded mixture and stir-fry until fragrant.
- Add the shiitake mushrooms and stir-fry until slightly charred.
- Add the pork bones and stir-fry continuously until slightly browned.
Step 3. Braising the Cabbage and Seasoning
- Gradually add the cabbage to the pan, stir-frying until wilted. Add banana blossom and stir-fry until slightly charred.
- Add soup cubes, salt, pink salt, white mushrooms, oyster sauce, and dark soy sauce. Stir-fry for 4-5 minutes until well mixed.
- Add 1 liter of water. Transfer to a nabe pot (or continue simmering in the pan) and cover. Simmer for about 30 minutes.
- Add banana sugar for sweetness (optional).
Step 4. Serve
- Serve hot.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- Cut the cabbage and banana blossom into bigger pieces for a better texture.
- Stir-frying the pork bones prevents them from becoming mushy.
- Don't add all the cabbage at once; add it gradually.
- You can use a pan, nabe pot, electric pressure cooker, or normal pressure cooker.
Nutrition
- Calories: 450-550
- Fat: 25-35g
- Carbs: 30-40g
- Protein: 35-45g
FAQs
1. Can I use other cuts of pork besides pork belly?
Yes! Shoulder, butt, or even stew meat will work well. Just adjust the cooking time as needed; tougher cuts may require a longer braise.
2. What if I don't have dry sherry? Can I substitute something else?
Absolutely! A tablespoon of dry white wine, chicken broth, or even apple cider vinegar can be used as a substitute. The flavor will be slightly different, but still delicious.
This simple recipe transforms humble cabbage into a truly exceptional dish. Enjoy the tender, flavorful result, perfect as a comforting side or a satisfying main course. With minimal effort, you'll be rewarded with a meal that’s both delicious and surprisingly elegant.