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Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot

Yields2 ServingsCook Time30 minsTotal Time30 mins

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.

layered-chinese-cabbage-hot-pot

 400 g Chinese cabbage
 400 g sliced pork belly
 salt
 1 tbsp sake
 ponzu
1

layered-chinese-cabbage-hot-pot-step-1

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

2

layered-chinese-cabbage-hot-pot-step-2

Cut the Chinese cabbage into 4 pieces.

3

layered-chinese-cabbage-hot-pot-step-3

Place the pieces in a pot.

4

layered-chinese-cabbage-hot-pot-step-4

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

5

layered-chinese-cabbage-hot-pot-step-5

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

Nutrition Facts

Serving Size 2

Servings 0

Amount Per Serving
Calories 1641
% Daily Value *
Total Fat 142g219%
Sodium 1800mg75%
Total Carbohydrate 13.4g5%
Protein 60.8g122%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.