Chinese Cabbage and Pork Belly Hot Pot To Chase Away A Cold

• 10 leaves Chinese cabbage
• 32 slice Thinly sliced pork belly
• 2 tbsp Shio-koji (salt-fermented rice malt)
• 1 tbsp Mirin
• 1 piece plus Sliced ginger
• 2 clove plus Sliced garlic
• 400 ml Water
• 1 Momiji oroshi (grated daikon with red chili pepper) + soy sauce + yuzu or lemon

1. Stack the cabbage and pork belly slices in alternate layers.
2. Use 1 cabbage leaf to 2 slices of pork.
3. Make two stacks of 5 layers of cabbage and 4 layers of pork.
4. Cut the stacks into 5 cm pieces.
5. Pack the stacked layers with a cut side facing up tightly in a pot.
6. Put the ginger and garlic slices in the gaps.
7. Add the shio-koji, mirin and water, and turn on the heat.
8. When the meat is cooked (simmer for 15 to 20 minutes) it's done.
9. Enjoy with your favorite dipping sauce.

cabbage, pork belly, koji, mirin, ginger, clove plus, water, momiji oroshi

Taken from cookpad.com/us/recipes/171683-chinese-cabbage-and-pork-belly-hot-pot-to-chase-away-a-cold (may not work)