Description
A staple Taiwanese eatery side dish where napa cabbage is braised sweet and meltingly soft, almost losing its shape, together with dried shrimp, dried shiitake, and fried pork rind (Peng Pi).
Restaurants serving Braised Napa Cabbage
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Napa cabbage
- Dried shrimp
- Dried shiitake
- Peng Pi(Fried pork rind)
- Pork
- Soy sauce
Instructions
- [Authentic Recipe]
- [Ingredients] Roughly chop napa cabbage. Rehydrate and mince dried shiitake and shrimp (keep soaking liquid). Prepare shredded pork and the decisive 'Peng Pi (fried pork rind)', rehydrated in hot water and cut into bite-sized pieces.
- Heat generous oil in a wok, thoroughly sauté garlic, shallots, dried shrimp, shiitake, and pork until fragrant.
- Heap the napa cabbage in, sauté until volume reduces.
- Add soy sauce, white pepper, a little sugar, and the shiitake/shrimp soaking liquid.
- Add 'Peng Pi (fried pork rind)' acting as a sponge to absorb broth.
- Cover and simmer slowly on low for
- mins to
- hour until the cabbage is mushy and gooey, and the natural sweetness and seafood broth permeate everything to finish.
Learn more Spice, substitutes, tips
Key spices
Dried shrimp and White pepper aroma
Substitutes at Japanese supermarkets
Atsuage or Abura-age (fried tofu as substitute for fried pork rind)
Pairing
Side menu for Lu Rou Fan or Pai Gu Fan
Trivia
[For Everyone] The immovable regular side for Taiwanese bentos. Looks plain, but the intense dried shrimp umami, cabbage sweetness, and the fluffy-juicy texture of the 'fried pork rind' that absorbed all umami are addictive.
Eating tips & etiquette
[Unique Eating] Serve generously next to Lu Rou Fan, let the sweet seafood broth seeping from the cabbage soak into the white rice, and eat it like Ochazuke!
Allergen
Soy, Wheat, Shrimp, Pork