Cut the cabbage roughly into large bite sizes and thinly slice the Japanese leek and garlic. Cut the pork into bite sizes.
Put the soup base into a sauce pan and bring to a boil. Add the pork belly and loosen the meat in the soup.
After bringing back to a boil, add vegetables. Keep cooking over medium heat.
After cooking for a while (the cabbage shrinks like in this photo) stir quickly.
After stirring, cover with a lid and cook for about 5 minutes over a medium heat. When the pot contents lightens and the cabbage tender like the photo, it is done!
Transfer the pork and cabbage with the soup into a serving dish and serve yuzu-kosho on the side. The cabbage is sweet and tasty.
Story Behind this Recipe
I like the sweet cabbage of motsu-nabe hot pot so I made this dish in the same style using pork belly instead. You don't need to use offal to recreate the similar taste of motsu-nabe at home. Give this dish a try.
Cook quickly over medium heat. If you cook the cabbage over low heat, it'll taste of uncooked cabbage. You can use Chinese chives instead of Japanese leek. Adjust the amount of salt according to the saltiness of dashi powder.