My Variation on Layered and Steam-Cooked Pork Belly and Chinese Cabbage

1. 1

   Sprinkle the pork belly with the shoyu-koji, and stack the cabbage and pork in alternate layers.

2. 2

   (If you have some time, let the pork rest for a while.)

3. 3

   Cut the stacked layers into 5 cm squares.

4. 4

   Pack the stacked cubes into an earthenware pot.

5. 5

   Add the water, shiro-dashi and mirin and turn on the heat.

6. 6

   When it comes to a boil, turn the heat down to low, and simmer for 20 minutes.

7. 7

   Add the mizuna greens on top at the end.

* Per serving · 4 servings · Values may vary.

No additional tips available.