Cut the Chinese cabbage into 4cm-wide pieces. Cut the pork in half.
Layer the cabbage and pork together in a thick frying pan (starting with the cabbage, then the pork, then repeat and top it with the cabbage). Lightly season with salt and pepper between each layer.
Swirl in sake, soy sauce, and sesame oil.
Cover with a lid and cook over low-medium heat. Once the moisture from the vegetables is released, increase to high heat and bring to a boil. Reduce the heat and steam for 20 minutes. Once it's been reduced to half, it's done.
Use a knife to cut and serve. Add a bit of sesame oil and black pepper to add fragrance. Steamed carrots also give a nice touch.
Story Behind this Recipe
This is my go-to item when I want to use up a lot of cabbage.
Even though you'll be adding salt and pepper to each layer, try to limit the amount. I recommend layering the cabbage with the core at the bottom. Don't forget the sesame oil and black pepper as a finishing touch. Steaming over high heat will burn the bottom, so start with low-medium heat and gradually increase as necessary.