Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot

Layered Chinese Cabbage and Pork, Chinese Style Steamed Hot Pot

This dish is great for a lazy hot pot chef! When everything is steam-cooked, it's done.
I used Shaoxing wine to make a Chinese-style dish.

Ingredients: 4 servings

Chinese cabbage
Pork loin sliced thinly
300 g (or as much as you want)
Pea shoots
50 g
Spring onion
Grated white sesame seeds
2 teaspoons
300 ml
★Chicken soup stock granules
2 teaspoons
★Shaoxing wine
2 tablespoons
1 teaspoon
★Soy sauce
2 tablespoons
★Oyster sauce
1 tablespoon
★Sesame oil
2 teaspoons


1. Cut the roots off the pea shoots and cut into half. Julienne the spring onion. Soak them in a bowl of water and drain.
2. 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.
3. Cut the stacks (Step 2) into 3cm pieces. Pack the stacked layers with the cut side facing up, tightly in a pot.
4. Mix the ★ ingredients and pour into the pot (Step 3). Cover with a lid and cook over high heat.
5. When the meat is cooked through, add the pea shoots and cover with the lid. Simmer over medium heat for 1 more minute.
6. 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.