Mille-Feuille Nabe

Directions

1. Mixing all the broth ingredients.
2. Cut 1/2 head napa cabbage lengthwise into half. Wash the leaves without detaching them from the core. Drain well.
3. Layer sliced pork into the napa cabbage wedges by placing one pork belly slice between each of the leaves. 
4. Once done layering, cut off the hard cabbage cores without disturbing the layers. Cut each wedge into 5–6 cm long.
5. Packing the ingredients in a donabe. Start from the edge of the pot and work your way toward the center. 
6. Pour the soup broth into the pot ,covered, on medium-high heat. 
7. Once boiling, reduce the heat to medium low and cook for another 8–10 minutes.