Mille-feuille Style Layered Chinese Cabbage and Pork Belly Hot Pot

• 1/2 Chinese cabbage
• 300 grams Pork belly
• 300 ml Water
• 2 tbsp Dashi stock granules

1. Layer the Chinese cabbage and pork belly (roughly 5 leaves worth).
2. Chop into 5-6 cm and pack into a pot.
3. Pack tightly.
4. Pour in the dashi stock and water, and simmer.
5. Enjoy when the Chinese cabbage and pork belly is cooked thorough!!
6. Serve with the sauce of your choice...

chinese cabbage, pork belly, water, granules

Taken from cookpad.com/us/recipes/159010-mille-feuille-style-layered-chinese-cabbage-and-pork-belly-hot-pot (may not work)