Layered Cabbage, Pork, and Glass Noodle Claypot

Steps

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1. 1
   Cut the pork belly slices into shorter pieces for easier eating. Combine all marinating ingredients in a bowl, add the pork, and massage thoroughly to distribute the flavors evenly. Make sure any overlapping slices are separated. Refrigerate for at least 15 minutes.
   ▶ ≈0:16
2. 2
   Soak the glass noodles in cold water until softened, then drain and set aside.
   ▶ ≈1:23
3. 3
   Prepare the vegetables: remove the cabbage core and cut into small pieces; cut the cabbage leaves into large chunks. Slice green onions into long pieces and cut onion into thick julienne.
   ▶ ≈1:29
4. 4
   Spread the drained noodles evenly at the bottom of the pot. Layer cabbage stems, onion, and some green onion over them. Add all cabbage leaves (compress gently if needed), then the remaining green onion. Season lightly with white pepper and add 150–180ml of cold water.
   ▶ ≈2:20
5. 5
   Arrange the marinated pork slices evenly on top as the final layer. Use chopsticks to gently separate and spread them so they don't clump together.
   ▶ ≈3:04
6. 6
   Cover the pot and bring to a boil over medium heat. Once steam rises from the lid vents (about 5 minutes), reduce to low heat and continue steaming for about 5 minutes more until the pork is about 70% cooked.
   ▶ ≈3:31
7. 7
   Open the lid and gently stir everything together to combine the layers. If there is still liquid at the bottom, continue heating to reduce the sauce slightly while keeping some broth. Plate and garnish with chopped green onion.
   ▶ ≈3:55