Layered Chinese Cabbage and Pork Hot Pot

Layered Chinese Cabbage and Pork Hot Pot

Turn your usual hotpot into a spectacular dish with ponzu and another ingredient.

Ingredients: 1 big pot

Chinese cabbage
Pork belly (block)
300 g
Soba dashi soup
500 ml
Dashi stock granules
1 tablespoon
1 tablespoon
1 -2 teaspoon
Soy sauce
1 tablespoon
Mixed ponzu
Daikon radish (grated)
as much as you like
Yuzu pepper paste
as much as you like


1. 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.
2. 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.
3. 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.