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I use a regular eating spoon for measuring, which is a bit smaller than a standard tablespoon. Feel free to use measuring spoons if you’d like—as long as you keep the ratio, it’ll turn out just fine. Also, don’t pour in all the sauce at once! Add it little by little and adjust to your taste as you go. Hope you find the perfect flavor for you :)
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🛒 Ingredients
- Napa cabbage
- 1 onion
- Black pork shoulder butt 1LB
- Salt and pepper
- 150-200 ml white wine or cooking wine
🧂 For the dipping sauce
- 2 spoon soy sauce
- 1 spoon vinegar
- 1 spoon allulose or sugar
- 1 spoon mirin or cooking wine
- A little mustard (optional)
- A spicy green pepper (optional)
💰 Total: $17.1 for 2 servings
📄 Directions
- Slice the napa cabbage into 5 cm thick pieces and give it a quick rinse.
- Slice the onion into 2-3 cm thick pieces.
- In a large pot, season the pork neck with salt and sear it on both sides until golden brown.
- Once the pork is nicely browned, set it aside and wipe the pot lightly with a paper towel to remove excess oil.
- In the same pot, layer the onion, napa cabbage, and pork neck. Generously season with salt and pepper, then pour in 150-200 ml of cooking wine.
- Cover with a lid and steam over medium-low heat for 20 minutes.
- Serve with a dipping sauce!
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Want to see more recipes or watch the cooking process? Follow me here! 😋💕
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