Easy Layered Chinese Cabbage and Pork In A Pot

Easy Layered Chinese Cabbage and Pork In A Pot

An easy recipe! Just layer Chinese cabbage, pork and shiso leaves and pack tightly into an earthenware pot. It's steam-cooked with just a little water, so the vegetables become so sweet!

Ingredients: 4 servings

Chinese cabbage
1/2 a head
Thinly-sliced pork belly (or other thinly-sliced pork, such as shabu shabu pork)
500 g
Shiso leaves
30 leaves
200 ml
4 tablespoons
To taste


1. Cut the half head of cabbage into 4 equal pieces. Layer the cabbage leaves with pork.
2. Put a shiso leaf in every other layer. Continue layering until all the ingredients are used up.
3. Cut off the root end of the cabbage and cut up into easy-to-eat pieces. Slice any tougher parts in half before cutting up.
4. Line the bottom of the earthenware pot with the cut up tough bits of the cabbage, and pack the layered pieces on top. Make sure to leave no gaps. Add the water and sake. Cover with the pot lid, and steam-cook until done.

Story Behind this Recipe

I adapted a pot-cooked dish my mother used to make. ♪