Japanese Cabbage and Pork Hot Pot

Layers of Chinese leaf and thin pork belly slices simmered in a light dashi broth with ponzu.

TIME BREAKDOWN
Prep: 25 min
Cook: 30 min
Total: 55 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1 large Chinese leaf, about 800g, leaves separated
  • 400g thinly sliced pork belly
  • 600ml water
  • 2 tsp dashi granules
  • 2 tbsp light soy sauce
  • 2 tbsp mirin
  • 2cm fresh root ginger, thinly sliced
  • For the ponzu: 4 tbsp light soy sauce
  • For the ponzu: 4 tbsp lemon juice
  • 3 spring onions, finely sliced
  • Cooked short-grain rice, to serve

Method

  1. Layer the Chinese leaf leaves and pork slices alternately in 4 or 5 layers on a board, then cut the stack into 5cm-wide sections.

  2. Pack the sections upright, cut-side up, tightly into a wide, shallow, lidded pan or flameproof casserole so that they fit snugly.

  3. Mix the water, dashi granules, soy sauce and mirin, pour around and over the stacks and add the ginger.

  4. Bring to the boil, cover, reduce the heat and simmer gently for 20 to 25 minutes until the cabbage is soft and the pork is cooked through, skimming off any scum.

  5. Mix the ponzu ingredients in 4 small bowls. Scatter the spring onions over the pot and serve at the table with the ponzu and rice.