Pork and Chinese Cabbage "Mille-Feuille" Hot Pot

Think of this as a super low-carb, Asian-inspired lasagna.


  • 300 grams thinly-sliced pork belly
  • 6 sheets chinese cabbage
  • 1 ball fresh mozzarella
  • 6 cherry tomatoes, cut in half
  • Basil
  • 1 teaspoon instant bouillon granules
  • 250 milliliters water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil


  1. Lay chinese cabbage leaf on your work space. Put a few slices of pork on top and repeat until cabbage and pork is used up.
  2. Cut into 5 centimeters size pieces and arrange in the hot pot.
  3. Sprinkle instant bouillon granules over the cabbage and pork and pour in water.
  4. Put the mozzarella in the center of the pot and lay cherry tomatoes on top.
  5. Finally season with salt and pepper.
  6. Cook over medium heat for 20 minutes and pork is fully cooked
  7. Tear basil leaves with your hands and sprinkle on top. Drizzle with olive oil and serve immediately.