Japanese-Inspired Thousand Layer Hotpot
1. Let the pork belly slices thaw at room temperature for about 10 minutes.
2. Slice the napa cabbage crosswise into thick sections, then quarter the stack so the pieces fit easily into your pot.
3. Layer the pork slices between the cabbage leaves.
4. Arrange the bundles snugly in a pot and pour in chicken broth until it reaches about halfway up the layers.
5. Cover and simmer until the cabbage and pork are tender, about 10 minutes.
6. Optional: Serve with yuzu, freshly cracked pepper, miso paste, or your favorite dipping sauce.
Directions
1. Let the pork belly slices thaw at room temperature for about 10 minutes.
2. Slice the napa cabbage crosswise into thick sections, then quarter the stack so the pieces fit easily into your pot.
3. Layer the pork slices between the cabbage leaves.
4. Arrange the bundles snugly in a pot and pour in chicken broth until it reaches about halfway up the layers.
5. Cover and simmer until the cabbage and pork are tender, about 10 minutes.
6. Optional: Serve with yuzu, freshly cracked pepper, miso paste, or your favorite dipping sauce.
