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Layered and Simmered Napa Cabbage and Pork

Layered and Simmered Napa Cabbage and Pork

This is a simmered dish with plenty of ginger and green onions. It's a warming dish that's perfect for winter days.

Ingredients: 1 hot pot serving

Chinese or napa cabbage
1/4
Pork belly, thinly sliced
300g
Bean sprouts
1 bag
Green onion or scallion
1
Ginger
1 knob (about 1 tablespoon)
Salt and pepper
a small amount
Sake
about 1 cup
Dashi powder (if available)
about 2 teaspoons

Steps

1. Slice the green onion on a diagonal into oblong slices. Grate or thinly slice the ginger. Cut off the bottom core of the cabbage.
2. Spread out the outer leaves of the cabbage and create layers with meat, salt & pepper, ginger, bean sprouts, green onions, and top with cabbage leaves.
3. After making 3-4 layers, cut into 5 cm wide portions.
4. Stand the layers on end in a pot, and top with any leftover vegetables (if using dashi, sprinkle it over the top). Simmer for about 20 minutes over medium to low heat.
5. Once it has simmered down, it's done. Serve with gomadare sesame sauce or ponzu dressing to taste.
6. If using a microwave, heat for 15 minutes at 600W (adjust the cooking time according to your microwave).

Story Behind this Recipe

I learned this recipe from my husband, and added my own touch.