Japanese Pork and Cabbage with Ponzu Sauce is an easy-to-make, delicious, and nutritious dish. The combination of pork, cabbage, and ponzu works perfectly together and is a well-known favorite in Japan.
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What is Japanese Pork and Cabbage with Ponzu Sauce?
Japanese Pork and Cabbage with Ponzu Sauce is a dish in which pork and cabbage are steamed together in a pan and then seasoned with ponzu. Steaming brings out the natural flavors of the ingredients, and the addition of ponzu creates a well-balanced, harmonious taste. It is a great choice when you want to prepare a nutritious dish with minimal ingredients and effort.
The combination of pork, cabbage, and ponzu sauce complements each other well and appears in various recipes in Japan. Additionally, this dish is perfect for using up leftover cabbage and ponzu.
Why pork and cabbage are used together
There are several reasons why pork and cabbage are used together.
First, in terms of flavor, pork has a savory umami taste, while cabbage offers a subtle sweetness and a crunchy texture. Cooking them together enhances the sweetness and texture of the dish without sacrificing the flavor of the pork. The cabbage, infused with the pork’s flavor, creates a delightful balance of richness and sweetness.
Additionally, from a nutritional standpoint, pork and cabbage complement each other well. Pork is rich in iron and vitamin B1, while cabbage is high in vitamin C and dietary fiber. Vitamin C helps promote the absorption of iron and vitamin B1, and fiber can reduce fat absorption and aid digestion, making this combination an excellent pairing.
Suitable pork cuts
Pork has different flavors depending on the cut, but for this dish, a fatty cut is preferable. Specifically, belly or shoulder loin meat is a perfect choice. While you can use lean cuts, fatty cuts work better with ponzu, as they complement the richness of the pork and help balance the flavors.
Regardless of which cut you choose, make sure to use thin slices. This will enhance the overall texture when combined with cabbage.
Extra ingredients
You can enjoy this dish by adding a variety of ingredients besides pork and cabbage. Feel free to include ingredients like carrots, bean sprouts, or mushrooms. However, keep in mind that pork and cabbage are the primary ingredients, so be careful not to add too many extras.
📋Step-by-step recipe
Ingredients
- 7 oz thinly sliced pork belly or shoulder loin
- 0.66 lb cabbage
- 1 green onion / scallion
- 2 Tbsp sake
- 4 Tbsp ponzu (citrus-seasoned soy sauce)
Instructions
🕒 Total: 15 mins
Step 1
Cut pork into 4-inch (10cm) pieces. Cut cabbage into bite-sized pieces. Thinly slice green onion.
Step 2
Arrange the cabbage in a pan and place the pork on top, overlapping as little as possible. Add sake over the pork and heat the pan. Once the pan is hot, cover it and cook over low heat for about 10 minutes.
Step 3
Turn off the heat and remove the lid. Pour ponzu over the pork and sprinkle with the green onions.
To Store
You can store it in the refrigerator for up to 3 days.
Repurpose leftover cooking liquid
After enjoying this dish, you can discard the leftover cooking liquid, but adding cooked udon noodles to it can create an extra treat. The ponzu, infused with the flavors of pork and cabbage, pairs well with the udon, so feel free to give it a try if you are interested.
Recipe card
Japanese Pork and Cabbage with Ponzu Sauce
Ingredients
- 7 oz thinly sliced pork belly or shoulder loin
- 0.66 lb cabbage
- 1 green onion / scallion
- 2 Tbsp sake
- 4 Tbsp ponzu (citrus-seasoned soy sauce)
Instructions
- Cut pork into 4-inch (10cm) pieces. Cut cabbage into bite-sized pieces. Thinly slice green onion.
- Arrange the cabbage in a pan and place the pork on top, overlapping as little as possible. Add sake over the pork and heat the pan. Once the pan is hot, cover it and cook over low heat for about 10 minutes.
- Turn off the heat and remove the lid. Pour ponzu over the pork and sprinkle with the green onions.
Notes
- You can store it in the refrigerator for up to 3 days.
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