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Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot

Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot

It's only seasoned with dashi stock, so add in extra flavors of your choice!
Serve with refreshing ponzu sauce, or sesame sauce. You could also spice it up with yuzu pepper paste!!

Ingredients

Chinese cabbage
1/2
Pork belly
300 g
Water
300 ml
Dashi stock granules
1-2 tablespoons

Steps

1. Layer the Chinese cabbage and pork belly (roughly 5 leaves worth). Chop into 5-6 cm and pack into a pot.
2. Pack tightly. Pour in the dashi stock and water, and simmer.
3. Enjoy when the Chinese cabbage and pork belly is cooked thorough!! Serve with the sauce of your choice...

Story Behind this Recipe

I wanted to use up a head of Chinese cabbage I had in my fridge.