Layered and Simmered Napa Cabbage and Pork

• 1/4 Chinese or napa cabbage
• 300 grams Pork belly, thinly sliced
• 1 bag Bean sprouts
• 1 Green onion or scallion
• 1 knob Ginger
• 1 dash Salt and pepper
• 200 ml Sake
• 2 tsp Dashi powder (if available)

1. Slice the green onion on a diagonal into oblong slices.
2. Grate or thinly slice the ginger.
3. Cut off the bottom core of the cabbage.
4. Spread out the outer leaves of the cabbage and create layers with meat, salt & pepper, ginger, bean sprouts, green onions, and top with cabbage leaves.
5. After making 3-4 layers, cut into 5 cm wide portions.
6. Stand the layers on end in a pot, and top with any leftover vegetables (if using dashi, sprinkle it over the top).
7. Simmer for about 20 minutes over medium to low heat.
8. Once it has simmered down, it's done.
9. Serve with gomadare sesame sauce or ponzu dressing to taste.
10. If using a microwave, heat for 15 minutes at 600W (adjust the cooking time according to your microwave).

chinese, pork belly, sprouts, green onion, knob ginger, salt, sake

Taken from cookpad.com/us/recipes/154110-layered-and-simmered-napa-cabbage-and-pork (may not work)