INGREDIENTS

1 whole napa cabbage, leaves removed using hands or a knife
1b sliced pork belly
3 1/2 c veg stock
1/4 c sake (or white wine)
2 tbsp soy sauce
1/2 tsp salt
Handful of shredded scallions
Sesame oil + Yuzu Kosho to taste

RECIPE

Take the stack of cabbage leaves and place pork belly between each leaf to make layers. Keep alternating until you work your way through the cabbage and pork.

Once you're done layering, cut each piece into 2" wedges.

Place the wedges in a pot, so that they're sitting tightly together. They should look like a rose. Pack tight.

Combine stock, sake, soy sauce, and salt and pour into a pot over high heat.

Once boiling, cover the pot with a lid and reduce the heat to low. Cook until the cabbage is tender.

Before serving, drizzle with a little sesame oil. Top the cabbage with scallions and add Yuzo Kosho on the side to taste.