Cut the roots off the pea shoots and cut into half. Julienne the spring onion. Soak them in a bowl of water and drain.
Lay 2~3 slices of pork on top of the Chinese cabbage. Stack the cabbage and pork in this way to make 5 layers. Make enough stacks to use up all the Chinese cabbage and pork.
Cut the stacks (Step 2) into 3cm pieces. Pack the stacked layers with the cut side facing up, tightly in a pot.
Mix the ★ ingredients and pour into the pot (Step 3). Cover with a lid and cook over high heat.
When the meat is cooked through, add the pea shoots and cover with the lid. Simmer over medium heat for 1 more minute.
Put the Spring onion on top of Step 5, garnish with grated sesame seeds and it's done.
Story Behind this Recipe
I wanted to come up with something quick and with a lot of vegetables for those times when I am busy. I am a lazy hot pot chef, so I made one which you don't have to add more ingredients to half way through.
When you stack the Chinese cabbage in Step 2, alter the leaf and the core. I made the hot pot in a 25cm diameter clay pot in the main photo.