I know, I know, two pork dishes in a row. What can I say? It's a great winter meat....
This is a super simple recipe that I got from shinshu life, a blogger who lives up in Nagano (if I'm getting that right. I usually get things like that wrong, woe is me!) and I have to admit that I had to try it as soon as I saw it on her blog. Two ingredient recipe! Awesome.
Of course, we always have to 'improve'. I believe Heather added a little water. I added shredded carrot. It was delicious, and even the kids ate it!
hakusai (napa cabbage)
As Heather states it, the amounts are not listed because it's up to you. I used a whole (small) head of hakusai and about 400 grams of (thinly sliced) pork. I also used a small carrot and grated it finely. Cut the meat and hakusai into bite-sized pieces. Layer the hakusai and meat, starting with the vegetable on the bottom, in a large pot. I sprinkled the carrot over the meat on each layer. Cook over low heat (I covered the pot with a lid) until the hakusai turns transparent and the meat changes color. You can season with salt and pepper if desired.
Be sure to check out the original post on shinshu life!