Pork belly and cabbage steamed in wine 豚バラとキャベツの塩蒸し

Because of COVIDー19, we have started using grocery home delivery. One of the problem is that when ordering on line using the descriptions and images provided we may not always end up with exactly what we wanted. This is one case in point; I thought I ordered a block of pork belly but instead, we got sliced pork belly. The slices are thicker than we expect to use in Japanese "Buta-bara" 豚バラ or "Sanmai-niku" 三枚肉.  I proposed several different dishes from the sliced pork belly but my wife wanted "Kaku-ni" 角煮 style preparation. So although I have never made kakuni from slices of pork belly before, I made that for her plus one other dish. Since I had jelled left over simmering liquid in the refrigerator from the previous pork belly (block) kakuni it was easy. I just cut the slices of pork belly into bite sized pieces and marinated them in a small amount of soy sauce for a few minutes. I then browned both sides and simmered it in the leftover simmering liquid for 2 hours. This was as good as my usual made from a block of pork belly.

The second dish I made was based on a recipe I saw on line. Since the slices of pork belly I got were thicker than Japanese buta-bara, I flattened the pieces with a meat pounder. Since we had leftover rose wine from Provence, I used that for this dish.

This is a simple dish but quite good. I splashed it with our favorite spicy Spanish olive oil before serving.

Ingredients
1/4 Cabbage, small head, leaves separate and washed and torn into bite sized pieces.
1lb slices of pork belly (They were a bit thicker than Japanese bura-bara. I pounded them thin, and cut into a bite sized pieces).
3 tbs white wine (We had a small amount of rose from Provence left over so I used that. It was more than 3 Tbs. more like 1/3 cup).
1/3 tsp salt
2 tsp oilve oil
slat and pepper for the meat.

Directions
Season the pork with salt and pepper.
In a pan, make alternating layers of cabbage and pork.
Add the wine, salt and olive oil, put it on medium flame with a lid.
Turned down the flame to low when it starts boiling.
Cook until the pork is cooked and cabbage is soft.
Serve hot, if needed season with additional salt and pepper (I sprinkled on our favorite Spanish olive oil)

This is a simple but good dish. Since the pork was well seasoned no additional seasoning was needed. It was good that I used up the cabbage I had, the left over wine and the last of pork belly slices.