Jan 30, 2016

Japanese Pork Slices and Napa Cabbage Hot Pot (豚バラと白菜の重ね鍋)

This is a pretty versatile and eye-pleasing Japanese hot pot recipe. The two main ingredients for this recipe - napa cabbage and pork belly slices work well with slightly sourish dipping sauce. Basically all you need to do is stacking up the napa cabbage and pork slices on the side then put other preferred ingredients in the center. Pour in the stock or even use some water/dashi seasoning mixture for extra flavors.

Japanese pork slices and napa cabbage hot pot -


  • 1 small or 1/2 regular size napa cabbage 
  • 1 box pork slices
  • Some tofu or preferred hot pot ingredients
  • Some vegetable stock or chicken stock (can be substitute with water, 1 packet of dashi seasoning, and Japanese soup base)
  • Some chopped scallion
  • Some freshly ground black pepper

Dipping sauce:

  • Some grated radish 
  • Some ponzu sauce (can be substitute with light soy sauce and lemon juice)
  • Some chopped scallion
  • Some finely chopped cilantro
  • Some finely chopped chilies
  • Some peeled and finely chopped garlic cloves


Homemade stock is the best but you can use store bought vegetable or chicken stock and adjust with additional seasonings. Even water with one packet of Japanese dashi seasoning (such as Hondashi) with some light soy sauce work just as well.

Lay one napa cabbage leaf and top with one pork slice, repeat a couple times and finish the last layer with cabbage -

Trim the top and bottom edges if desired, but not necessary. Chop into shorter sections, but not longer than the height of the pot. Arrange around the pot but saving some space in the center. 

Put any preferred hot pot ingredients in the center, I used tofu mixed with Chinese yam. Other suggestions can be grilled semi-firm tofu, shiitake mushrooms, or even a mixture of fish balls and squid balls -

Pour in the already seasoned stock till 80% to 90% full. If using plain water, pour in the water and add in the dashi seasoning along with just a little bit of light soy sauce. Avoid over-seasoning since this will be served with flavorful dipping sauce -

Bring to a boil then cover with lid. Lower the heat to keep it at a light simmer and cook for 15 minutes. 

Once ready, sprinkle some chopped scallion and black pepper -

As for the dipping sauce, you can simply use ponzu dressing mixed with some grated radish, chopped scallion, chopped chilies, chopped garlic, and chopped cilantro. My personal favorite is adding a touch of lemon or lime juice and zest instead of using pre-made ponzu sauce. However, if you can find fresh yuzu then go for it, the citrus aroma is incomparable but it sure comes with a hefty price in the states.

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