Layered pork belly and nappa cabbage hot pot
Layered pork belly and nappa cabbage. Enjoy your delicious steamed millefeuilled pork slices with Chinese nappa or cabbage as a main dish or side dish.
0.5 lbs Pork belly
1 lbs Chinese nappa or cabbage
- 0.5 cup Vegetable stock
- 3 tbsp Cooking sake or Cooking wine
- 1 tbsp Soy sauce
- 1 tbsp Sugar
Salt and pepper, to taste
To get started, you'll need:
In a small mixing bowl, mix together the vegetable stock, cooking sake or wine, soy sauce, sugar, salt and pepper.
Place the sliced pork belly in the pressure cooker.
Pour the mixed marinade over the pork belly, making sure that all the slices are well coated.
Layer the sliced Chinese nappa or cabbage on top of the pork belly.
From the main menu, select 'Auto Cook' and select 'Millefeuilled Pork' from the recipe presets. Press 'Ok' to start.
Securely attach lid and set the pressure release valve to 'SEAL' Press 'Ok' to start.
Once cook time has finished, ensure that the float valve has fully descended, then turn the pressure release valve to 'VENT'. Confirm that all steam has released from the valve before opening the lid.
Serve the steamed pork slices and Chinese nappa or cabbage on a plate, garnished with chopped green onions or sesame seeds.