After my two times visit to Japan, I got quite a bit of inspiration of Japanese food and cooking. They tend to be very simple, delicate, and of course very tasty. This particular dish (although from the name it is French, means thousand layers) doesn’t take long to prepare, but it takes a little longer to cook. The longer it cooks, the better the taste, especially the soup. Because all the juice from the cabbage and pork is out and mixed together with the dashi.
I also tried two different type of pork belly. One is packed bacon that can be found in supermarket and another one that I bought from the Butcher and she cut it into slices (as thin as she could, but definitely thicker than packed bacon). I find it tastier when it comes from butcher because the pork belly itself has more juice and less smoky taste once it’s cooked.
Total Time: 1-2 hours
1 bundle Chinese cabbage
20 slices Pork Belly
1 lt. Dashi
3 tbsp Soy sauce
1 tbsp Mirin
2 tbsp Sake
5-6 slices Ginger
Ponzu Soy sauce
- Place cabbage and pokr belly slice one top of another into couple of layers. cut them into 3 parts.
- Prepare a pot, place the cabbage and pork one side to another. Make sure to fill them nice and tightly. If you don’t have enough cabbage or pork, you can also use mushroom to cover them.
- Once you mix the sauce, pour them on top of the thousand layers cabbage and pork. Cook them in medium heat for about 1 – 2 hours, cover with a lid.
- Ready to serve. Eat it with Ponzu soy sauce (lemon soy sauce) and rice.