Steamed Pork and Cabbage (Pork Leg)

Name: Steamed Pork and Cabbage (Pork Leg)
Yield: 1133 g
Ingredients: Fresh cabbage 500 g; Pork leg meat 500 g; Yondu (Korean vegetable extract) 20 ml; Ground black pepper 3 g; Minced garlic 20 g; Cooking wine 20 g; Allulose syrup 20 spoon; Oyster sauce 30 serving (2 spoons); Soy sauce 20 serving

915 kcal

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Ingredients

Main ingredients

Fresh cabbage 500 g
Pork leg meat 500 g

Seasonings/Sauce

Yondu (Korean vegetable extract) 20 ml
Ground black pepper 3 g
Minced garlic 20 g
Cooking wine 20 g
Allulose syrup 20 spoon
Oyster sauce 30 serving (2 spoons)
Soy sauce 20 serving

Nutrition summary

Carbohydrates 77.15 g 31%

Protein 116.99 g 47%

Fat 23.41 g 21%

Serving size 1133g

Cooking steps

1

Cut the pork leg and cabbage into bite-sized pieces.
2

Season the pork with salt and pepper.
3

Spread a layer of cabbage on the bottom of a pot.
4

Place the pork on top of the cabbage.
5

Add another layer of cabbage to create layers.
6

Pour a little water, cover, and steam over medium-low heat.
7

Once the pork and cabbage are cooked, serve with soy sauce dressing.

Steamed Pork and Cabbage (Pork Leg)

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