This lunch was all prepared and cooked by hubby when he was at home on one Monday morning.
He watched a cooking show the night before and eager to try and cook for the family. So together with me, he went to buy the necessary ingredients on Monday and get down to cooking. Talking about eager cook who seldom get into the kitchen!
According to the cooking show, this is a Hainanese cuisine. I liked the dishes as they were simple, no hassle and all natural taste.
Boiled pork belly and cabbage rolls
With my hubby as the chef and I were the sous chef, our lunch was ready in less than 1 hour.
1 pork belly, blanched
4 leaves of napa cabbage
2 tbsp hay bee (dried shrimps)
Salt for seasoning
1. Bring a pot of water to boil and add the pork belly. Let it cook for at least 30 minutes.
2. In a pan, fry the dried shrimps till crispy. Drain on a kitchen towel. Set aside.
3. Take the pork belly out and let it cool down before slice in biteable size.
4. Arrange the pork belly in a plate, leaving a hole in the middle. Add few tsp of sea salt.
5. In the same pot of boiling water, toss napa leaves one at a time. Let it cook to soften.
6. Drain the cabbage and let it cool slightly before roll the cabbage from the white stem to the green leaves. Place in a plate. Do the same for other leaves.
7. Toss the dried shrimps on top of the cabbage leaves. Scoop some of the boiling soup on the rolls.
How to eat:
Pork belly - dip some salt before you enjoy it
Cabbage roll - cut the roll into 3 parts so it is smaller piece. You could add a pork belly in the roll as well as some haybee before eat
The original recipe called for santan (coconut milk) to be add to the boiling water for cooking the cabbage leaves but we did not have any at home, so we omit it.