Layered Chinese Cabbage and Pork Hot Pot Recipe

Name: Layered Chinese Cabbage and Pork Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 half Chinese cabbage; 300 grams Pork belly (block); 500 ml Water; 1 tbsp Dashi stock granules; 1 tbsp Sake; 2 tsp Salt; 1 tbsp Soy sauce; 1/3 Daikon radish (grated); 1 as much (to taste) Ponzu; 1 as much (to taste) Yuzu pepper paste

Servings: persons

1 half Chinese cabbage
300 grams Pork belly (block)
500 ml Water
1 tbsp Dashi stock granules
1 tbsp Sake
2 tsp Salt
1 tbsp Soy sauce
1/3 Daikon radish (grated)
1 as much (to taste) Ponzu
1 as much (to taste) Yuzu pepper paste

1
Cut the Chinese cabbage, separating the leaves from the crunchy core so that they'll be easier to eat.
2
Cut the pork belly into 5 cm strips.
3
Iine up alternate layers of cabbage core and pork belly until the pot becomes full.
4
Place cabbage leaves on top of the final layer of cabbage core.
5
Add water and the seasonings and simmer on high heat.
6
When it comes to a boil, simmer on medium heat until the Chinese cabbage and pork softens.
7
Mix in grated daikon radish, yuzu pepper paste and ponzu sauce as you like.
8
This gives it a really refreshing zing.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 half Chinese cabbage, 300 grams Pork belly (block), 500 ml Water, 1 tbsp Dashi stock granules, and more.

Yes, Layered Chinese Cabbage and Pork Hot Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Layered Chinese Cabbage and Pork Hot Pot

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