Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, wilted napa cabbage w/bacon lardons. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Stir in the cabbage and boiling water. Learn how to cut bacon to lardons. Select Napa cabbage that is compact, firm, crisp and fresh.
Wilted Napa Cabbage w/Bacon Lardons is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Wilted Napa Cabbage w/Bacon Lardons is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have wilted napa cabbage w/bacon lardons using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Wilted Napa Cabbage w/Bacon Lardons:
- Make ready 6 large Napa Cabbage Leaves
- Get 6 oz Slab Bacon
- Make ready 1 pinch Salt
- Get 1 pinch Ground Black Pepper
- Get 1 dash Ground Red Pepper
- Prepare 1 dash Sesame Oil
Native to China, Napa cabbage is most popularly used in Asian cuisine and is also known by many different names, including Da bai cai in Mandarin. Lardons is a fancy word for sliced and fried bacon bits (but bigger and better). Sometimes they are called lardoons or even larding. Originally and traditionally lardons were made from salt-cured pork, not smoked bacon.
Instructions to make Wilted Napa Cabbage w/Bacon Lardons:
- Slice slab bacon into 3/4-inch cubes. Place in a small saute pan, cover, and cook over low heat for 45 minutes, or until fat is rendered and cubes begin to crisp up on all sides.
- Meanwhile, slice the leafy ends of the Napa cabbage leaves into 1/2-inch slivers. Stop when you get to the thick white centers. They're slightly more bitter and won't wilt. Transfer slivers to a small mixing bowl.
- When the bacon has finished, spoon the cubes into the bowl with the cabbage. The heat and residual fat should begin to wilt the cabbage.
- Add remaining ingredients and toss until cabbage is coated completely. NOTES: I used homemade bacon, so you may need to adjust the salt according to your bacon. Also, the ingredients read 1 "dash" of sesame oil. That is to be 1 drop, but drops are not available units on here. Sesame oil has an extremely strong nutty flavor, so do not use more than a drop or it will overpower everything else.
Remove any wilted or discolored outer leaves. Remove the bacon and onion to paper towels to drain. Lardon, also called lardoon, larding needle or larding, is a small strip or cube of pork fat (usually subcutaneous fat) used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding. Like Western cabbages, napa cabbages can be stored for a long time, but they're at their best within the first few days, especially if you'll be using it raw in a salad or slaw.
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