'Pork belly, Napa cabbage, repeat. I can't stop making it!'
Next is my version of self-care: prepping and assembling the mille-feuille nabe. I pull off, wash, and pat dry. I stack the pork-covered cabbage leaves, and then I cut the stack into thirds and delicately slip each section into a donabe or a small pot, cut side up, to create a radiating circle effect.
Depending on how big the pot is, I repeat this process three or more times, using upThere’s a rhythm to putting it together, but also just looking at it makes me feel accomplished to cover the ingredients and come to about an inch below the pot’s edge. Then I set it on the stove to simmer, covered, for about 5 to 10 minutes, just until the pork belly is cooked through and the cabbage is still a little crunchy.
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