Name: Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 400 g Chinese cabbage; 400 g sliced pork belly; salt; 1 tbsp sake; ponzu

Layered Chinese cabbage and sliced pork hot pot is not necessary water and dashi. The broth from ingredients is a rich flavor. You can enjoy to put ponzu on it.

Sprinkle some salt on slice pork belly. Without cutting the core, put them in the Chinese cabbage one by one.

Cut the Chinese cabbage into 4 pieces.

Place the pieces in a pot.

Put sake, cover, heat it over medium heat. When steam comes out, reduce the heat to low, and simmer it for 15 minutes.

Let it sit for 15 minutes, and serve it on a plate with ponzu sauce.