200gthinly sliced fatty porksuch as back rib or belly
1cancanned scallops(A) about 70 grams (and use soaking liquid too)
black pepperto taste
lemona squeeze, to taste
Quarter the napa cabbage lengthwise and keep one quarter, taking care to keep the bottoms of the leaves attached. Refrigerate the rest.Cut the strips of pork into 4-5cm lengths and sprinkle with salt.
Place the slices of pork in between the leaves of the cabbage.
Put the whole cabbage-pork package into a pot and add (A). Cover and cook over medium heat for 30 minutes.
Remove the cabbage and pork from the pot in one piece, and cut into four portions and put on plates.Add (B) to the cooking liquid and warm it up on the stove, then drizzle it over the cabbage and pork. Add some black pepper to taste and serve with a lemon wedge.
Course: Main Course
Layered Napa Cabbage and Pork https://www.oishi-washoku-recipes.com/layered-napa-cabbage-and-pork February 16, 2016