Steamed shaved pork belly and mung bean sprouts
A one-pot Korean home meal of thin pork belly, napa cabbage and mung bean sprouts with a separate soy-vinegar dip. Suitable for a stable outdoor camping stove as well as the home kitchen.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Tamari soy sauce
- Substitute quantity
- 2 level eating spoonsReference quantity: 30 ml
Replace the original soy sauce with this amount. Keep the water and method unchanged; check tamari labels for soy and possible wheat.
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Essential
Needed for the flavor and texture of this version. Use the listed amount.
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Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
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Optional
May be omitted. Skip only preparing and adding this ingredient; keep the other quantities unchanged.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Rinse and drain 300 g mung bean sprouts and 4 napa cabbage leaves, about 150 g. Cut cabbage into 4 cm pieces. On a separate board, cut 250 g thin pork belly into bite-size lengths and unfold any rolls. Thaw frozen pork in the refrigerator first; wash hands and utensils after touching raw meat.
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Step 2
Put 4 tablespoons water in a wide lidded pot, about 24 cm. Layer the cabbage, then sprouts, then the pork in loose, separated slices. Do not pile the meat into a thick lump. The vegetables release more liquid as they cook; no oil is needed.
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Step 3
Cover and heat over medium-high until steam is steady, about 2–3 minutes. Reduce to medium-low and cook covered for 8–10 minutes. If the pot starts drying out, carefully add 2 tablespoons water around the edge. Meanwhile mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, optional 1 teaspoon sugar and optional ½ teaspoon minced garlic in a clean bowl.
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Step 4
Open the lid away from your face. Separate any folded pork and check several thickest pieces with a thermometer: cook to at least 75°C for this thin-slice method. Cook 2 minutes more and recheck if needed; sprouts must also be thoroughly cooked. Use clean serving tongs. Divide between 2 portions and serve with the dip on the side.
Finished dish
For 2 servings. Use mung bean sprouts, not large-headed soybean sprouts, which need a different cooking time. The dip is for the cooked food, not a raw-pork marinade. Contains pork and soy; soy sauce may contain wheat. At camp, keep raw pork at 4°C or below and use a stable stove outdoors, never inside a tent. Refrigerate leftovers within 2 hours, use within 2 days and reheat to 74°C. Household spoon measures are approximate; 1 tablespoon = 15 ml and 1 teaspoon = 5 ml.
Related recipes
Enjoy every bite
How to enjoy it
Take a little pork, cabbage and sprouts together and dip lightly. Keep the sauce separate so the vegetables retain their gentle flavor.
