Simple Way to Make Perfect Thickly Simmered Pork Belly, Napa Cabbage, and Bean Sprouts

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The ingredients needed to make Thickly Simmered Pork Belly, Napa Cabbage, and Bean Sprouts:

1. Take 100 grams Thinly sliced pork belly
2. Take 1/8 Napa cabbage
3. Prepare 1 bag Bean sprouts
4. Get 100 ml Sake
5. Get 1 Salt

In this case, I've gone with scallions, pickled bean sprouts, and a slathering of spicy mayo. Tender pork belly sandwiched in a fluffy steamed bun, topped with fermented vegetable Apart from pork belly, classic Gua Bao involves a few other fillings that add extra flavour and texture to the dish. Here are the items I use: Kimchi, Korean fermented Napa cabbage. Submerge the cabbage in the salt water and place another heavy bowl on top to ensure the cabbage is submerged completely.

Steps to make Thickly Simmered Pork Belly, Napa Cabbage, and Bean Sprouts:

1. Cut the pork into 5cm strips and the napa cabbage into 3cm strips.
2. Put the pork, napa cabbage, and bean sprouts in a pot with the sake and bring to a boil. Then reduce the heat to low.
3. Once the vegetables are cooked, add salt and it's done.

Here are the items I use: Kimchi, Korean fermented Napa cabbage. Submerge the cabbage in the salt water and place another heavy bowl on top to ensure the cabbage is submerged completely. Arrange the pork belly, cabbage and lettuce neatly on a big serving platter. It's easy for cabbage to get lost in the produce section when it has to compete with spotlight-grabbing superfoods like curly kale, vibrant beets, and pretty little cauliflower florets. That's a shame, because this cruciferous veggie is just as nutritious as its "sexier" counterparts.

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