Cherry & Dennis Helper Habitat
Japanese Napa Cabbage and Pork Layered Hot Pot
日式白菜豬肉千層鍋
Recipe overview
Napa leaves and thin pork slices are alternated, packed upright and simmered in a kombu-ginger broth.
01
Ingredients
Main ingredients
- 900 g napa cabbage
- 450 g thin pork slices for hot pot
- 100 g fresh shiitake mushrooms
- 15 g ginger
Kombu broth
- 700 ml unsalted kombu stock
- 1 tbsp light soy sauce
- 1 tbsp mirin
- 0.25 tsp salt
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- measuring jug
- lidded pot
- kitchen tongs
- ladle
- serving bowls
- sieve
- food thermometer
03
Steps
Step 1
Separate cabbage leaves, wash under running water and drain
Separate cabbage leaves, wash under running water and drain.
Step 2
Shave very raised outer stems slightly flatter for even stacking
Shave very raised outer stems slightly flatter for even stacking.
Step 3
Peel and slice ginger; clean, destem and halve mushrooms
Peel and slice ginger; clean, destem and halve mushrooms.
Step 4
Lay one cabbage leaf on the board and cover nearly to the edge with pork
Lay one cabbage leaf on the board and cover nearly to the edge with pork.
Step 5
Continue alternating cabbage and pork until each stack has about four leaves
Continue alternating cabbage and pork until each stack has about four leaves.
Step 6
Cut each stack crosswise into sections about five centimetres wide
Cut each stack crosswise into sections about five centimetres wide.
Step 7
Put ginger in the pot, then pack the layered sections upright, cut-side up
Put ginger in the pot, then pack the layered sections upright, cut-side up.
Step 8
Fit mushrooms into gaps and make sure the lid closes fully
Fit mushrooms into gaps and make sure the lid closes fully.
Step 9
Mix stock, soy sauce, mirin and salt, then pour around the edge
Mix stock, soy sauce, mirin and salt, then pour around the edge.
Step 10
Cover, bring to a boil over medium, then simmer fifteen minutes over medium-low
Cover, bring to a boil over medium, then simmer fifteen minutes over medium-low.
Step 11
Open a centre pork layer and use a food thermometer to confirm the centre reaches at least 75°C and the cabbage stems are tender
Open a centre pork layer and use a food thermometer to confirm the centre reaches at least 75°C and the cabbage stems are tender.
Step 12
Portion into four bowls with broth, keeping the layers intact
Portion into four bowls with broth, keeping the layers intact.
Common mistakes
- Thick pork or loose packing leaves the centre slow to cook and the layers unstable.
Tips
Use a fairly snug pot so the packed layers do not fall apart.
