Layered Chinese Cabbage and Pork Hot Pot

• 1 half Chinese cabbage
• 300 grams Pork belly (block)
• 500 ml Water
• 1 tbsp Dashi stock granules
• 1 tbsp Sake
• 2 tsp Salt
• 1 tbsp Soy sauce
• 1/3 Daikon radish (grated)
• 1 as much (to taste) Ponzu
• 1 as much (to taste) Yuzu pepper paste

1. Cut the Chinese cabbage, separating the leaves from the crunchy core so that they'll be easier to eat.
2. Cut the pork belly into 5 cm strips.
3. Iine up alternate layers of cabbage core and pork belly until the pot becomes full.
4. Place cabbage leaves on top of the final layer of cabbage core.
5. Add water and the seasonings and simmer on high heat.
6. When it comes to a boil, simmer on medium heat until the Chinese cabbage and pork softens.
7. Mix in grated daikon radish, yuzu pepper paste and ponzu sauce as you like.
8. This gives it a really refreshing zing.

cabbage, granules, sake, salt, soy sauce, radish, much, much

Taken from cookpad.com/us/recipes/154977-layered-chinese-cabbage-and-pork-hot-pot (may not work)