Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, layered chinese cabbage and pork hot pot. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Layered Chinese Cabbage and Pork Hot Pot is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Layered Chinese Cabbage and Pork Hot Pot is something which I have loved my whole life.

Start packing the layers of napa cabbage/pork belly from the outer edges of donabe (or hot pot or regular pot) and work your way towards the center. The napa cabbage/pork belly layers should be packed tightly as they become loosen once it starts cooking. Great recipe for Layered and Steamed Chinese Cabbage Leaves and Pork Mince.

To begin with this recipe, we have to first prepare a few components. You can have layered chinese cabbage and pork hot pot using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Layered Chinese Cabbage and Pork Hot Pot:

1. Make ready 1 half Chinese cabbage
2. Make ready 300 grams Pork belly (block)
3. Prepare Soba dashi soup
4. Make ready 500 ml Water
5. Make ready 1 tbsp Dashi stock granules
6. Prepare 1 tbsp Sake
7. Take 2 tsp Salt
8. Take 1 tbsp Soy sauce
9. Prepare Mixed ponzu
10. Take 1/3 Daikon radish (grated)
11. Take 1 as much (to taste) Ponzu
12. Take 1 as much (to taste) Yuzu pepper paste

I am a lazy hot pot chef, so I made one which you don't have to add more ingredients to half way through. View top-quality stock photos of Layered Pot Of Chinese Cabbage And Pork Roses. Find premium, high-resolution stock photography at Getty Images. This specific hot pot is called mille feuille nabe in Japanese because you stack pieces of pork belly inside napa cabbage leaves and layer them inside a clay pot to make it look like a mille feuille.

Instructions to make Layered Chinese Cabbage and Pork Hot Pot:

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.

The simple versions are usually just pork and cabbage, but I like to add a few more veggies and get a nice and hearty meal out of it. Remove the hard core and stem from the cabbage. In a heavy bottomed pot or nabe pan add the dashi stock, light soy sauce, soy sauce and mirin. Set over a medium heat, then add the pork and konbu kelp. Pull apart the pork using long chopstick to make sure it doesn't stick together while cooking.

So that’s going to wrap it up with this special food layered chinese cabbage and pork hot pot recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!