Layered and Steamed Pork Belly with Aubergine and Cabbage with Miso Flavour

• 150 grams Thinly sliced pork belly
• 1 middle sized Aubergine (slim Japanese type)
• 1 to 2 leaves Cabbage
• 25 to 30 grams Miso
• 15 ml Sake
• 5 ml Soy sauce

1. Slice the aubergine diagonally into ovals and cut in half and rinse.
2. Tear the cabbage leaves into bite sizes.
3. Line the bottom of a heat proof dish with sliced pork without gaps.
4. Ensure that you hang the sliced pork over the both edges of the dish.
5. Place the cabbage and sliced aubergine.
6. Cut the sliced pork into the same size of the width of the dish and lay on top of the aubergine.
7. Repeat the layers with cabbage and aubergine.
8. Make the sauce.
9. Mix the ingredients well and make sure that the miso is dissolved well.
10. The vegetables yield plenty of water, but 30 g of miso might be too strong.
11. After finishing layering, pour over the sauce.
12. Fold in the excess pork bits over the edges of the dish and press gently.
13. Cover roughly and microwave for 5 minutes.
14. Leave to stand for another 3 minutes and it is done!
15. Do not cover the dish tightly.

pork belly, aubergine, cabbage, sake, soy sauce

Taken from cookpad.com/us/recipes/144849-layered-and-steamed-pork-belly-with-aubergine-and-cabbage-with-miso-flavour (may not work)