Easy Layered Chinese Cabbage and Pork In A Pot

Name: Easy Layered Chinese Cabbage and Pork In A Pot
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 a head Chinese cabbage; 500 grams Thinly-sliced pork belly (or other thinly-sliced pork, such as shabu shabu pork); 30 leaves Shiso leaves; 200 ml Water; 4 tbsp Sake; 1 Ponzu

cookpad.japan @cookpad_jp

I adapted a pot-cooked dish my mother used to make. ♪

Be sure to pack the pot lightly, leaving no gaps.
Delicious eaten with a dipping sauce made by mixing yuzu pepper paste into ponzu sauce! Recipe by EnjoyKitchen

I adapted a pot-cooked dish my mother used to make. ♪

Be sure to pack the pot lightly, leaving no gaps.
Delicious eaten with a dipping sauce made by mixing yuzu pepper paste into ponzu sauce! Recipe by EnjoyKitchen

cookpad.japan @cookpad_jp

I adapted a pot-cooked dish my mother used to make. ♪

Be sure to pack the pot lightly, leaving no gaps.
Delicious eaten with a dipping sauce made by mixing yuzu pepper paste into ponzu sauce! Recipe by EnjoyKitchen

I adapted a pot-cooked dish my mother used to make. ♪

Be sure to pack the pot lightly, leaving no gaps.
Delicious eaten with a dipping sauce made by mixing yuzu pepper paste into ponzu sauce! Recipe by EnjoyKitchen

Saved

Ingredients

4 servings

1/2a head Chinese cabbage
500 gramsThinly-sliced pork belly (or other thinly-sliced pork, such as shabu shabu pork)
30leaves Shiso leaves
200 mlWater
4 tbspSake
1Ponzu

Saved

Steps

1

Cut the half head of cabbage into 4 equal pieces. Layer the cabbage leaves with pork.
2

Put a shiso leaf in every other layer. Continue layering until all the ingredients are used up.
3

Cut off the root end of the cabbage and cut up into easy-to-eat pieces. Slice any tougher parts in half before cutting up.
4

Line the bottom of the earthenware pot with the cut up tough bits of the cabbage, and pack the layered pieces on top. Make sure to leave no gaps. Add the water and sake. Cover with the pot lid, and steam-cook until done.