A comforting Japanese hot pot made with neatly layered Napa cabbage and thinly sliced pork belly
Video
Ingredients
- 8 leaves napa cabbage
- 10 oz pork belly (thinly sliced)
- 2 cups dashi
- 1/2 tsp salt
- 1 Tbsp soy sauce
- 3 Tbsp sake
- Ponzu sauce (optional)
Instructions
- Place 1 leaf of napa cabbage on a work surface and top with 1/5 of the pork. Repeat this layering process 5 times, finishing with a cabbage leaf on top. Cut the stacked cabbage and pork into 2" (5 cm) withdth.
- Combine the dashi and seasonings. Arrange the cabbage, cut side up, and the pork snugly in a pot, then pour in the dashi mixture. Cook over medium heat, and when it begins to gently simmer, cover and reduce the heat to medium-low. Cook for 10 minutes.