Cut the Chinese cabbage, separating the leaves from the crunchy core so that they'll be easier to eat. Cut the pork belly into 5 cm strips. Iine up alternate layers of cabbage core and pork belly until the pot becomes full.
Place cabbage leaves on top of the final layer of cabbage core. Add water and the seasonings and simmer on high heat. When it comes to a boil, simmer on medium heat until the Chinese cabbage and pork softens.
Mix in grated daikon radish, yuzu pepper paste and ponzu sauce as you like. This gives it a really refreshing zing.
Story Behind this Recipe
I always make my hot pot this way.
I recommend using pork belly as the hot pot is very light, so the rendered fat from the pork belly adds richness.
You can make rice porridge with the leftover soup for your kids' breakfast the next day.