Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot. Today's recipe is Mille-Feuille Nabe, one of the most popular hot pot recipes enjoyed at home in Japan. Mille-Feuille Nabe (ミルフィーユ鍋, 重ね鍋) is a simple Japanese hot pot that is made with napa cabbage and pork belly slices cooked in a savory dashi broth. Why is the French word "mille-feuille" used in a Japanese dish?
Lay chinese cabbage leaf on your work space.
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.
You can have Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot using 4 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot
- Prepare 1/2 of Chinese cabbage.
- Prepare 300 grams of Pork belly.
- It's 300 ml of Water.
- You need 2 tbsp of Dashi stock granules.
Once every inch of the pot is brimming with raw meat and cabbage, I add enough dashi to cover the ingredients and come to about an inch below the pot's edge. Then I set it on the stove to simmer,. Serve with refreshing ponzu sauce, or sesame sauce. You could also spice it up with yuzu pepper paste!!
Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot step by step
- Layer the Chinese cabbage and pork belly (roughly 5 leaves worth). Chop into 5-6 cm and pack into a pot..
- Pack tightly. Pour in the dashi stock and water, and simmer..
- Enjoy when the Chinese cabbage and pork belly is cooked thorough!! Serve with the sauce of your choice....
Add pinches of salt, additional white vinegar and chicken stock powder. The final layer is the sliced pork belly. The clay pot dish is best served hot with white rice or a standalone dish. When the pork and cabbage are tender, arrange a bed of cabbage on the dish and place the pork on top. Skim any fat from the remaining pan juices and pour over the entire dish.
