Easiest Way to Make Perfect Layered Chinese Cabbage and Pork Hot Pot

Layered Chinese Cabbage and Pork Hot Pot. Layer the filling and Chinese cabbage leaves with flour sprinkled between the layers. Wrap the cling film around the layered Chinese cabbage and pork mince and shape to secure. Since the Chinese cabbage leaves were too long, I cut the cake in half and wrapped each half separately as shown.

Fill the gap with onion and carrots and add in the mushrooms on the side. I pull off, wash, and pat dry four leaves of Napa cabbage, then layer each one with thin slices of pork belly. (You can easily find this kind of cut in the hot pot meat section of any Asian grocery. Lay chinese cabbage leaf on your work space. You can cook Layered Chinese Cabbage and Pork Hot Pot using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Layered Chinese Cabbage and Pork Hot Pot

1. You need 1 of half Chinese cabbage.
2. You need 300 grams of Pork belly (block).
3. You need of Soba dashi soup.
4. It's 500 ml of Water.
5. Prepare 1 tbsp of Dashi stock granules.
6. You need 1 tbsp of Sake.
7. You need 2 tsp of Salt.
8. You need 1 tbsp of Soy sauce.
9. You need of Mixed ponzu.
10. Prepare 1/3 of Daikon radish (grated).
11. It's 1 of as much (to taste) Ponzu.
12. You need 1 of as much (to taste) Yuzu pepper paste.

Put a few slices of pork on top and repeat until cabbage and pork is used up. Sprinkle instant bouillon granules over the cabbage and pork and pour in water. Put the mozzarella in the center of the pot and lay cherry tomatoes on top. In a heavy bottomed pot or nabe pan add the dashi stock, light soy sauce, soy sauce and mirin.

Layered Chinese Cabbage and Pork Hot Pot step by step

1. Cut the Chinese cabbage, separating the leaves from the crunchy core so that they'll be easier to eat. Cut the pork belly into 5 cm strips. Iine up alternate layers of cabbage core and pork belly until the pot becomes full..
2. Place cabbage leaves on top of the final layer of cabbage core. Add water and the seasonings and simmer on high heat. When it comes to a boil, simmer on medium heat until the Chinese cabbage and pork softens..
3. Mix in grated daikon radish, yuzu pepper paste and ponzu sauce as you like. This gives it a really refreshing zing..

Set over a medium heat, then add the pork and konbu kelp. Pull apart the pork using long chopstick to make sure it doesn't stick together while cooking. Start packing the layers of napa cabbage/pork belly from the outer edges of donabe (or hot pot or regular pot) and work your way towards the center. The napa cabbage/pork belly layers should be packed tightly as they become loosen once it starts cooking. Spread a very little amount of oil in wok and fry the pork belly until cured and browned.