Pork belly and cabbage

Unctuous pork belly cooked in a pressure cooker with Asian flavours. Served with stir-fried cabbage. 🐖🥬🥢

Hello Reader,

Tonight, I’m cooking pork belly in the pressure cooker and stir-frying some cabbage.

Ingredients

Pork belly

Pork belly
Chinese five-spice powder
Master stock
Dry sherry
Soy sauce
Sesame oil
Water

Cabbage

Shredded drumhead cabbage
Minced garlic
Minced ginger
Finely chopped shallot
Finely chopped spring onion (white portion)
Julienned carrot
Julienned daikon radish
Monosodium glutamate (MSG)
White peppercorns
Black peppercorns
Coriander seeds
Peanut oil
Sesame oil
Soy sauce
Dry sherry
Cornflour
Water
Coriander
Red chilli
Spring onion

Instructions

Pork belly

Add the pork belly, Chinese five-spice powder, master stock, dry sherry, soy sauce, sesame oil, and water to the pressure cooker.
Seal the lid and cook for 30 minutes.
Remove the pork belly and slice with a sharp knife.
Set aside what will not be eaten in this meal and refrigerate.

Cabbage and final plating

Heat a wok
Add in some peanut oil and sesame oil and swirl it around the cooking surface of the wok.
Toss in the aromatic ingredients and cook until fragrant
Add in the cabbage, carrot, and daikon radish and stir-dry
As the cabbage wilts, add in the soy sauce and dry sherry
Stir-fry and add some MSG to taste
Toss in the pork belly strips
Stir-fry the pork into the vegetables
Pound the white and black peppercorns and the coriander seeds in a mortar with your thick heavy pestle. Pound them as hard as you can. Give them a good pounding.
Season further with the pounded pepper and coriander seeds.
If necessary, add a slurry of cornflour, soy sauce, and water to thicken the sauce.
Turn off the heat and add the garnish vegetables
Transfer everything to a bowl
Give thanks to the Lord
Eat with chopsticks and a spoon

If you try this recipe and like it, please let me know.

If you want to see more recipes, check out the food blog Facebook banned, viz., Yummy Lummy.

Sous vide salmon and stir-fry cabbage

Tonight I made sous vide salmon and stir-fry cabbage. Check out the recipe at Random Yummy.

Dear Reader,

I hope you’re well. It’s been a while since I’ve posted a short recipe here. I’ve been focused mainly on YummyLummy.com

Ingredients

Salmon
MSG
Drumhead cabbage
Garlic
Ginger
Shallot
Spring onion
Red chilli
Coriander
Broccoli
Peanut oil
Sesame oil
Soy sauce
White peppercorns
Black peppercorns
Coriander seeds

Instructions

Season a salmon fillet with MSG.
Seal the MSG seasoned salmon in a vacuum bag.
Cook under vacuum (sous vide) at 50 °C for 30 minutes.
When cooked, remove the salmon from the bag and flake it into big chunks.
Shred the cabbage into thin shreds.
Put the cabbage into a bowl.
Pour boiling water over the cabbage and cook until soft.
Drain the cabbage and place it into a bowl of ice water.
Mince the shallot, garlic, and ginger.
Slice the spring onion and red chilli.
Dice the coriander root and stems and place them with the minced shallot, garlic, and ginger. Set aside the leaves and place them with the spring onions and chilli.
Heat a wok.
Add some peanut oil and sesame oil.
Cook the aromatic ingredients until they are fragrant.
Toss in the broccoli florets and stir-fry.
Drain the cabbage.
Toss in the flaked salmon and stir-fry.
Squirt in some soy sauce and add the ground peppercorns and coriander seeds.
Add in the cabbage and toss your wok.
Turn off the heat and add the spring onions, chillies, and coriander leaves.
Transfer everything to a bowl.
Give thanks to the Lord.
Eat with chopsticks and a spoon.

Pressure cooker pork belly with cabbage curry

I indulged in a tuck shop lunch today of hot chips. To balance that indulgence I went with a meal in my fast slow cooker. Pork belly with some sliced cabbage is quick easy and tasty.

Iron-clad oven-cooked pork belly with pressure cooker cabbage

So tonight I tried something a little different. Sometimes when I cook a strip of pork belly, in an effort to get some crackling, the muscle meat may become a little dry. To protect the muscle meat I tried tying metal knives on either side of the strip and hoping the metal would conduct sufficient heat to cook my pork flesh and prevent too much dehydration from the meaty surface.

It worked perfectly. The crackling was fantastic and the porky muscle meat was tender, juicy, and succulent.