Vermicular | Mille-Feuille Hot Pot with Pork and Napa Cabbage

Mille-Feuille Hot Pot with Pork and Napa Cabbage

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
40 min
Cooking Steps

[LOW] 40 min


1 lb thinly-sliced pork loin or belly
½ head of napa cabbage, veins removed
1” piece fresh ginger, peeled and julienned

Sauce Mixture
3 tablespoons sake
3 tablespoons mirin
1 tablespoon white soy sauce
2 pinches kosher salt

  1. Season pork by lightly sprinkling salt.

  2. Lay two of the innermost cabbage leaves, vein-side down, in the pot. Layer slices of pork on top of the cabbage. Repeat until the layers take the shape of the cabbage and cover with the outermost cabbage leaf, vein-side up.

  3. Drizzle Sauce Mixture and distribute ginger evenly on top. Cover and simmer over [LOW] heat for 40 minutes, then serve warm.

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