Tagine-Steamed Ginger and Onion for Colds

• 2 pieces Ginger
• 1 stalk Green onions
• 1/2 bag Bean sprouts
• 2 leaves Chinese cabbage
• 3 slice Pork belly (thinly sliced)
• 1 tbsp Sake
• 70 ml Water
• 1 Ponzu
• 1 Daikon Radish (for the ponzu)
• 1 Cayenne Pepper Powder (for the ponzu)

1. Julienne the ginger, thinly slice the green onions diagonally.
2. Cut the green tops of the leek into small pieces to garnish the ponzu sauce.
3. Chop the Chinese cabbage into easy to eat pieces.
4. Quickly wash the bean sprouts, let the daikon radish absorb the ponzu sauce, and cut each slice of pork into 3 pieces.
5. Put the Chinese cabbage and bean sprouts into the tagine pot.
6. If you don't have a tagine pot, a regular earthenware pot is fine.
7. Layer the pork on top.
8. It looks nice when the middle is raised higher than the sides!
9. On top, put in the onion until you feel like there's too much.
10. Then add the ginger.
11. The ginger and green onion really make this hot pot delicious.
12. Add the sake and water, cover with a lid, and cook on low to medium heat.
13. When the pork has cooked through, it's ready!
14. Dip it in ponzu and enjoy.
15. In our house, we put grated daikon radish, chopped onion, and cayenne pepper into our ponzu sauce.

ginger, onions, sprouts, cabbage, belly, sake, water, ponzu, ponzu, cayenne pepper

Taken from cookpad.com/us/recipes/169522-tagine-steamed-ginger-and-onion-for-colds (may not work)