Japanese Pork and Cabbage Mille-Feuille

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Chill the pork in the freezer for about 1 hour until firm but not completely frozen. Using a sharp knife, slice the pork into thin strips about half a centimeter thick.
   ▶ ≈0:59
2. 2
   Cut the pork slices in half and set aside.
   ▶ ≈2:30
3. 3
   Wash the cabbage and carefully separate the leaves. Check the base for any dirt. Save the core trimmings for the pot bottom.
   ▶ ≈2:44
4. 4
   Mix salt and ground white pepper together in a small bowl for seasoning.
   ▶ ≈3:11
5. 5
   Begin layering: place a large cabbage leaf as the base, add a few pieces of pork on top, season with salt and pepper, then add another cabbage leaf. Repeat, rotating the direction of each new leaf to prevent curling. Continue until you have built a tall stack.
   ▶ ≈3:25
6. 6
   Top with a final large leaf to hold everything together. Using a sharp knife, cut the entire stack into thirds of equal width.
   ▶ ≈4:32
7. 7
   Transfer the cut stacks and trimmings into a large pot, standing them upright against the sides. Sprinkle a little salt over the top, add sake if using, and optionally place dried scallops around the pork.
   ▶ ≈5:19
8. 8
   Cover the pot and cook over medium-low heat for about 1 hour. The pork and cabbage will release their own rich, umami-filled broth without needing added stock.
   ▶ ≈6:59
9. 9
   For the ponzu sauce: bring sake and mirin to a boil together to burn off some of the alcohol. Add soy sauce and lemon juice, then sugar. Stir to combine and strain through a fine sieve to remove pulp and seeds.
   ▶ ≈7:19
10. 10
    To serve, carefully plate the pork and cabbage layers. Spoon the released cooking liquid over the top and serve with the ponzu sauce for dipping.
    ▶ ≈10:06