Layered and Simmered Napa Cabbage and Pork

Name: Layered and Simmered Napa Cabbage and Pork
Yield: 1 serving
Cuisine: American
Ingredients: 1/4 Chinese or napa cabbage; 300 grams Pork belly, thinly sliced; 1 bag Bean sprouts; 1 Green onion or scallion; 1 knob Ginger; 1 dash Salt and pepper; 200 ml Sake; 2 tsp Dashi powder (if available)

cookpad.japan @cookpad_jp

I learned this recipe from my husband, and added my own touch.

Place the cabbage on the bottom and top layers. Layering is easy if you use single leaves. If using leftover pieces, use 2 leaves per layer.
Use the outer leaves of the cabbage as the base layer. Recipe by *ayu mama *

I learned this recipe from my husband, and added my own touch.

cookpad.japan @cookpad_jp

I learned this recipe from my husband, and added my own touch.

Saved

Ingredients

1 serving

1/4Chinese or napa cabbage
300 gramsPork belly, thinly sliced
1 bagBean sprouts
1Green onion or scallion
1knob Ginger
1 dashSalt and pepper
200 mlSake
2 tspDashi powder (if available)

Saved

Steps

1

Slice the green onion on a diagonal into oblong slices. Grate or thinly slice the ginger. Cut off the bottom core of the cabbage.
2

Spread out the outer leaves of the cabbage and create layers with meat, salt & pepper, ginger, bean sprouts, green onions, and top with cabbage leaves.
3

After making 3-4 layers, cut into 5 cm wide portions.
4

Stand the layers on end in a pot, and top with any leftover vegetables (if using dashi, sprinkle it over the top). Simmer for about 20 minutes over medium to low heat.
5

Once it has simmered down, it's done. Serve with gomadare sesame sauce or ponzu dressing to taste.
6

If using a microwave, heat for 15 minutes at 600W (adjust the cooking time according to your microwave).