Easy Layered Chinese Cabbage and Pork In A Pot

1. 1

   Cut the half head of cabbage into 4 equal pieces.

2. 2

   Layer the cabbage leaves with pork.

3. 3

   Put a shiso leaf in every other layer.

4. 4

   Continue layering until all the ingredients are used up.

5. 5

   Cut off the root end of the cabbage and cut up into easy-to-eat pieces.

6. 6

   Slice any tougher parts in half before cutting up.

7. 7

   Line the bottom of the earthenware pot with the cut up tough bits of the cabbage, and pack the layered pieces on top.

8. 8

   Make sure to leave no gaps.

9. 9

   Add the water and sake.

10. 10

    Cover with the pot lid, and steam-cook until done.

* Per serving · 4 servings · Values may vary.

No additional tips available.