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.
Keyword beautiful, Cabbage, Healthy, Hot Pot, Pork, Winter