Recipe: Tasty Easy Layered Chinese Cabbage and Pork In A Pot

Easy Layered Chinese Cabbage and Pork In A Pot. Mille-Feuille Nabe is one of popular hot pot menu in Japan. It's easy and yummy home cooking menu. By the way, the cat pot is very cute, isn't it?

Sprinkle instant bouillon granules over the cabbage and pork and pour in water. Learn how to make simple but very yummy pork and cabbage stir fry, named as Chinese cabbage dry pot in China. One week ago, I visited a very famous Hubei style restaurants which is featured by the Chairman Mao's red braised. You can have Easy Layered Chinese Cabbage and Pork In A Pot using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Easy Layered Chinese Cabbage and Pork In A Pot

1. Prepare 1/2 of a head Chinese cabbage.
2. Prepare 500 grams of Thinly-sliced pork belly (or other thinly-sliced pork, such as shabu shabu pork).
3. It's 30 of leaves Shiso leaves.
4. Prepare 200 ml of Water.
5. You need 4 tbsp of Sake.
6. Prepare 1 of Ponzu.

In addition to its impressive high-gloss appearance and savory taste, this Chinese barbeque pork is quite easy to make at home--even without a fancy ceramic grill. You could consult the Internet; it's not going to help you that much. It's a nabe, or a kind of Japanese hot pot in which you quickly simmer raw ingredients in a light broth, but just way more beautiful. Pork and cabbage dumplings are a traditional dish eaten for Chinese New Year, but these dumplings are so delicious you'll want to have them more often.

Easy Layered Chinese Cabbage and Pork In A Pot instructions

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..

Squeeze out the cabbage either by hand or by putting it in a cloth to remove as much liquid as possible then roughly chop it a little more and add to. Chinese pork and cabbage dumplings. (Randy Larcombe Photography). In a medium mixing bowl, combine cabbage with the remaining filling ingredients and mix until combined. To cook the dumplings, bring a large pot of salted water to the boil. Lower as many dumplings as you wish into the.