On impulse I bought some nice sliced pork belly. I searched for a recipe for what to do with it, and found this most surprising and delicious steamed casserole of pork and cabbage. The secret umami flavor in this dish is provided by umeboshi (pickled plums)! It’s adapted from Katsutoshi Saito of Blue Ribbon Sushi Brooklyn
Mille–feuille (pronunciation: \mēl-ˈfwē, mēl-ˈfœ-ē\) is an interesting word, coming from French, means a thousand leaves. It is usually a dish composed of puff pastry layered with a filling (as salmon or cream). In this case however, cabbage leaves are layered with the sliced pork, mashed umiboshi, and kombu. Then they are arranged edgewise in a heavy pot: the layers look like petals of ruffly flower. Like many casseroles, it is not so beautiful on the plate, but the rich and savory flavor is more than enough compensation…
Napa Cabbage Millefeuille with Pork Belly
• 1 pound |
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all these dishes are yummy in sight, wow, I admire what you have here but afraid that I am never capable of doing it myself.
Keep going!
Hi Jingle!
Thanks for your comment. I hope to inspire you!
(by the way: this recipe is very easy)
≥^,^≤
good intention, I bookmarked your site and will drop by when I have time.
Sight seeing is pleasant too.
that looks wonderful! i have such a difficult time finding pork belly where i live, it’s terrible!
Hi Joseph,
Yes, it is surprisingly delicious.
Pork belly is not something we’d want to eat very often: so rich—well unctuous and fatty. I am thinking to try it with dried shiitake, chicken, or tofu. The umeboshi would compliment any of those. Not the same mouth texture, but I’m thinking it would be good.
I also wonder if you could use pork shoulder. That cut sometimes has lots of fat layered in.
In Asian/Korean/Japanese stores, I can find unsliced frozen pork belly. (Also in Southern/Black neighborhoods.) Something to keep in mind when you travel…
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