Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, layered chinese cabbage and pork hot pot. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Layered Chinese Cabbage and Pork Hot Pot is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Layered Chinese Cabbage and Pork Hot Pot is something which I have loved my entire life. They’re nice and they look fantastic.
Great recipe for Layered and Steamed Chinese Cabbage Leaves and Pork Mince. I usually use this combination for making a hot pot. I decided to cook this without using a pot.
To get started with this recipe, we must prepare a few components. You can cook layered chinese cabbage and pork hot pot using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Layered Chinese Cabbage and Pork Hot Pot:
- Make ready 1 half Chinese cabbage
- Make ready 300 grams Pork belly (block)
- Make ready Soba dashi soup
- Prepare 500 ml Water
- Prepare 1 tbsp Dashi stock granules
- Get 1 tbsp Sake
- Prepare 2 tsp Salt
- Get 1 tbsp Soy sauce
- Prepare Mixed ponzu
- Take 1/3 Daikon radish (grated)
- Prepare 1 as much (to taste) Ponzu
- Make ready 1 as much (to taste) Yuzu pepper paste
Place the leaves and pork into the pot vertically, layer by layer, from the outside to inside. Fill the gap with onion and carrots and add in the mushrooms on the side. Mix Lee Kum Kee Concentrated Japanese Style Pork Bone Broth with water. I pull off, wash, and pat dry four leaves of Napa cabbage, then layer each one with thin slices of pork belly. (You can easily find this kind of cut in the hot pot meat section of any Asian.
Steps to make Layered Chinese Cabbage and Pork Hot Pot:
- Cut the Chinese cabbage, separating the leaves from the crunchy core so that they'll be easier to eat. Cut the pork belly into 5 cm strips. Iine up alternate layers of cabbage core and pork belly until the pot becomes full.
- Place cabbage leaves on top of the final layer of cabbage core. Add water and the seasonings and simmer on high heat. When it comes to a boil, simmer on medium heat until the Chinese cabbage and pork softens.
- Mix in grated daikon radish, yuzu pepper paste and ponzu sauce as you like. This gives it a really refreshing zing.
This specific hot pot is called mille feuille nabe in Japanese because you stack pieces of pork belly inside napa cabbage leaves and layer them inside a clay pot to make it look like a mille feuille. The simple versions are usually just pork and cabbage, but I like to add a few more veggies and get a nice and hearty meal out of it. Remove the hard core and stem from the cabbage. In a heavy bottomed pot or nabe pan add the dashi stock, light soy sauce, soy sauce and mirin. Set over a medium heat, then add the pork and konbu kelp.
So that is going to wrap this up with this special food layered chinese cabbage and pork hot pot recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
