Mille-Feuille Nabe (Pork and Cabbage Hot Pot)
A stunning winter hot pot featuring alternating layers of Napa cabbage and thinly sliced pork belly simmered in dashi.
Notes
A Visually Stunning, Simple Hot Pot
This hot pot gets its name from the French pastry because it features alternating, tightly packed layers of Napa cabbage and thin pork slices arranged beautifully in a circular pattern. Simmered in a light dashi broth, it is both striking and incredibly healthy.Ingredients
- 1/2 head large Napa cabbage
- 3/4 lb very thinly sliced pork belly
- 3 cups dashi stock
- 2 tbsp soy sauce
- 1 tbsp sake
- 1 tsp salt
- Ponzu sauce (for dipping)
Instructions
- Wash the cabbage leaves. Place one large leaf flat on a cutting board. Lay 2-3 slices of pork belly over the leaf. Place another cabbage leaf on top, followed by more pork. Repeat until you have a stack of 4 leaves and 3 layers of pork.
- Cut the layered stack into 2-inch wide sections.
- Pack these sections tightly, cut-side up, in a circular pattern starting from the outside edge of a shallow hot pot (donabe) and working towards the center. The pot should be completely filled and look like a flower.
- Pour the dashi stock, soy sauce, sake, and salt over the arranged cabbage and pork.
- Cover the pot and bring to a simmer over medium heat. Cook for 15-20 minutes until the pork is cooked and the cabbage is tender. Serve with Ponzu dipping sauce.
Tried this recipe?Let us know how it was!