Pork Belly and Napa Cabbage Rolls Stewed in Milk and Cheese
Pork Belly and Napa Cabbage Rolls Stewed in Milk and Cheese

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pork belly and napa cabbage rolls stewed in milk and cheese. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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How to Make Braised Pork Belly /红烧肉. 酸菜白肉炖粉丝 SOUR CABBAGE PORK BELLY STEW BEAN NOODLES【Eng Sub+中文字幕】酸爽鲜美，肥而不腻. Press cabbage down as you pack more in to prevent air pockets. Wipe the rims of the jars, and tighten the lids.

To begin with this particular recipe, we must first prepare a few components. You can have pork belly and napa cabbage rolls stewed in milk and cheese using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pork Belly and Napa Cabbage Rolls Stewed in Milk and Cheese:
  1. Take 8 leaves Napa cabbage
  2. Get 100 grams Thinly sliced pork belly
  3. Prepare 200 ml Milk
  4. Get 2 tsp Consomme stock granules
  5. Make ready 1/2 tsp Salt
  6. Take 1 Pepper
  7. Get 100 grams Pizza cheese

Add the pork belly and return to a boil. Cover and lower the heat to medium low. When the pork belly is finished cooking, remove it from the poaching liquid and let it sit for a few minutes until slightly cooled. Roasted pork belly with creamed pointed cabbage.

Instructions to make Pork Belly and Napa Cabbage Rolls Stewed in Milk and Cheese:
  1. Cook the napa cabbage in boiling water for about 1 minute.
  2. Spread the napa cabbage on a chopping board and place the pork on top.
  3. Roll them together and secure the ends with a toothpick.
  4. Place the rolls in a pot and add the milk, consommé, salt and pepper and turn on the heat.
  5. Bring to a boil then reduce the heat to a simmer and cook for about 10 minutes over low heat.
  6. Add in the cheese and turn off the heat. Cover with a lid and let sit for 1 minute and you're done.

Add cream and cream cheese and stir. Lower the heat and let simmer until the cream is slightly thickened. Serve slices of crispy roasted pork with the creamed cabbage; the baked onion and apple slices are optional (but delicious). The napa cabbage/pork belly layers should be packed tightly as they become loosen once it starts cooking. If you don't have enough layers, you might want to consider a smaller pot (remember the size of your napa cabbage I think it would be easier to slice if the porkbelly/meat were somewhat frozen.

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