Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold
I made a trendy layered hot pot with Chinese cabbage and pork belly using shio-koji (salted rice malt) and lots of garlic and ginger. This makes its appearance at our dinner table whenever a family member starts sneezing!
2 cloves plus (it tastes bettter with a generous amount)
2 cups (400 ml)
For the dipping sauce:
Momiji oroshi (grated daikon with red chili pepper) + soy sauce + yuzu or lemon
Stack the cabbage and pork belly slices in alternate layers.
Use 1 cabbage leaf to 2 slices of pork.
Make two stacks of 5 layers of cabbage and 4 layers of pork.
Cut the stacks into 5 cm pieces.
Pack the stacked layers with a cut side facing up tightly in a pot. Put the ginger and garlic slices in the gaps.
Add the shio-koji, mirin and water, and turn on the heat.
When the meat is cooked (simmer for 15 to 20 minutes) it's done. Enjoy with your favorite dipping sauce.
Story Behind this Recipe
Whenever someone catches a cold in our family, I serve this warming hot pot that's rich with garlic and ginger. This is a variation on the ever popular layered hot pot!
The seasoning is just shio-koji and mirin! It tastes best if you keep it simple. Add some mochi cakes, rice or udon at the end, to soak up and enjoy the soup that's flavored with pork and garlic. By the time you're done eating your whole body will be toasty warm, and little colds will have been just chased away!