Recipe

• Peel off the outer layers of napa cabbage. Cut the cabbage into quarters (keeping the core intact) and wash any dirt from the leaves.
• Place strips of pork in between the napa layers.
• Cut the core from the wedges, and then cut each cabbage wedge into 3 sections.
• Starting with the sections closest to where the core was, arrange the sections upright in a dutch oven or heavy-bottomed pot, starting on the outside and working inward. Pack the layers tightly.
• Use the thinnest, most leafy sections, to create a rosette in the center by rolling the sections tightly and place them upright in the center of the pot.
• Fill the pot with the chicken broth and bring to a boil.
• While the broth is coming to a boil, mix the shacha sauce, mirin, and chinese cooking wine together. Drizzle the sauce on top of the cabbage.
• Once boiling, cook for 5-10 minutes, until the pork is fully cooked and the napa cabbage is softened. Taste the broth and adjust flavoring as necessary. Serve with steamed rice and ponzu sauce for dipping.