Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold

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!


Chinese cabbage
10 leaves (about 800 g)
Thinly sliced pork belly
32 slices (about 350 g)
Shio-koji (salt-fermented rice malt)
2 tablespoons
1 tablespoon
Sliced ginger
1 piece plus
Sliced garlic
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
To taste


1. 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.
2. Cut the stacks into 5 cm pieces.
3. Pack the stacked layers with a cut side facing up tightly in a pot. Put the ginger and garlic slices in the gaps.
4. 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!