Motsu-nabe Offal Hot Pot-style Stewed Cabbage and Pork Belly – a delicious recipe with pork belly, Cabbage, Garlic, Water, Sake, Soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the cabbage roughly into large bite sizes and thinly slice the Japanese leek and garlic.
2
Cut the pork into bite sizes.
3
Put the soup base into a sauce pan and bring to a boil.
4
Add the pork belly and loosen the meat in the soup.
5
After bringing back to a boil, add vegetables.
6
Keep cooking over medium heat.
7
After cooking for a while (the cabbage shrinks like in this photo) stir quickly.
8
After stirring, cover with a lid and cook for about 5 minutes over a medium heat.
9
When the pot contents lightens and the cabbage tender like the photo, it is done!
10
Transfer the pork and cabbage with the soup into a serving dish and serve yuzu-kosho on the side.
11
The cabbage is sweet and tasty.
104
kcal
Calories
4
g
Fat
9
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 100 grams Thinly sliced pork belly, 1/6 large or 1/4 medium sized Cabbage, 1 medium sized Japanese leek, 1 to 2 cloves Garlic, and more.
Yes, Motsu-nabe Offal Hot Pot-style Stewed Cabbage and Pork Belly falls under the Soups & Stews 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.
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