Layered Napa Cabbage and Pork Belly Hot Pot
I have planned to make this hot pot once I knew we were going to be hit with a blizzard over the weekend. A cold blustery winter night is the best time to enjoy this comforting savory soup.
To make you will need one big napa cabbage, a pack of thinly sliced pork belly, a knob of ginger, 1 clove garlic, a few stalks of green onions, mirin and soy sauce. All these can be bought at your local Asian store.
First cut your napa cabbage into quarters lengthwise and give it a thorough wash. Then place a slice of pork belly between each leaf. Once everything is layered cut each quartered napa cabbage into three. Don’t forget to trim and remove the tough core at the end. Take a medium size pot and layer your meat/vegetable starting from the outer edges of the pot and work your way towards the middle. Pour a mixture of 4-5 cups water, 1 tbsp. soy sauce and 1 tbsp. mirin. Then add some slivered ginger, a clove garlic and some chopped green onions on top. Let this come to a boil then lower the heat and continue cooking at a simmer until meat and vegetables are tender. Note: Remove the scum that rises to the surface once meat comes to a boil. Remove the ginger and clove of garlic before serving.
Serve with rice and a dipping sauce of soy or ponzu (soy sauce with a lime or lemon flavor).