Easiest Way to Make Yummy Layered Chinese Cabbage and Pork Hot Pot

Jay Porter

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Easiest Way to Make Yummy Layered Chinese Cabbage and Pork Hot Pot Delicious, fresh and tasty.

Layered Chinese Cabbage and Pork Hot Pot. Great recipe for Layered and Steamed Chinese Cabbage Leaves and Pork Mince. I usually use this combination for making a hot pot. I decided to cook this without using a pot.

Place the leaves and pork into the pot vertically, layer by layer, from the outside to inside.

Fill the gap with onion and carrots and add in the mushrooms on the side.

Mix Lee Kum Kee Concentrated Japanese Style Pork Bone Broth with water.

You can have Layered Chinese Cabbage and Pork Hot Pot using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Layered Chinese Cabbage and Pork Hot Pot

It’s 1 of half Chinese cabbage.
Prepare 300 grams of Pork belly (block).
You need of Soba dashi soup.
Prepare 500 ml of Water.
You need 1 tbsp of Dashi stock granules.
It’s 1 tbsp of Sake.
You need 2 tsp of Salt.
It’s 1 tbsp of Soy sauce.
It’s of Mixed ponzu.
It’s 1/3 of Daikon radish (grated).
It’s 1 of as much (to taste) Ponzu.
Prepare 1 of as much (to taste) Yuzu pepper paste.

Put a few slices of pork on top and repeat until cabbage and pork is used up.

Sprinkle instant bouillon granules over the cabbage and pork and pour in water.

Put the mozzarella in the center of the pot and lay cherry tomatoes on top.

I pull off, wash, and pat dry four leaves of Napa cabbage, then layer each one with thin slices of pork belly. (You can easily find this kind of cut in the hot pot meat section of any Asian.

Layered Chinese Cabbage and Pork Hot Pot step by step

Cut the Chinese cabbage, separating the leaves from the crunchy core so that theyll 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..

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Spread a very little amount of oil in wok and fry the pork belly until cured and browned.

Move them to one side of the wok.

Place garlic, ginger, scallion white and Thai peppers.