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Cabbage-Wrapped Pork Belly
Cabbage-Wrapped Pork Belly

Before you jump to Cabbage-Wrapped Pork Belly recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.

Eating healthy foods can make all the difference in the way you feel. Increasing our intake of well balanced meals while decreasing the intake of unhealthy ones plays a role in a more wholesome feeling. A salad allows us to feel better than a piece of pizza (physically anyway). Sometimes it’s tough to find wholesome foods for something to eat between meals. Shopping for snacks can be a struggle because you have so many options. Here are a handful of healthy snacks which you can use when you need an instant pick me up.

Foods made from whole grains are great for a easy snack. A slice of whole wheat toast, for example is a great snack in the morning. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products just like white bread to the healthier whole grain choices.

You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to cabbage-wrapped pork belly recipe. You can have cabbage-wrapped pork belly using 10 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Cabbage-Wrapped Pork Belly:
  1. Take 3 leaves Cabbage
  2. Use 100 grams Sliced pork belly
  3. Provide 1 clove ★Garlic
  4. Use 1 knob ★Ginger
  5. Provide 1 roughly 5 cm ★Japanese leek (optional)
  6. Provide 1 tsp ★White sesame seeds
  7. You need 3 tbsp ★Soy sauce
  8. Prepare 1/2 bag Bean sprouts (for garnishing)
  9. Prepare 10 Shimeji mushrooms (for garnishing)
  10. You need 1 Sesame oil
Steps to make Cabbage-Wrapped Pork Belly:
  1. Make the sauce. Grind all ★ ingredients in suribachi (Japanese mortar).
  2. Slice the hard stem of the cabbage.
  3. Boil for 3 to 5 minutes, and set aside to cool down. Also cook the sliced-off stem. Don't drain the cooking water.
  4. Spread out the cabbage and align the pork belly on top.
  5. Put the stem inside.
  6. Roll up the cabbage, working forward away from your body.
  7. Chop into about 5 cm-sized pieces.
  8. Pan-fry in a pan. I recommend you use sesame oil for fragrance. Cover the pan, and cook for 2 minutes.
  9. While that's cooking, use the cooking water from the cabbage to boil the bean sprouts and shimeji mushrooms for garnish.
  10. Flip over the cabbage when its's golden brown. Cover the pan.
  11. Dish it up. Serve with sauce.

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