Napa Cabbage Mille-Feuille Nabe

From the garden

• 1 head napa cabbage, leaves separated and left whole
• 1 medium carrot, cut into thin coins
• 4 green onions, cut into 2-inch lengths

From the pantry

• 1 lb thinly sliced pork belly or bacon, cut to the width of the leaves
• 8 oz shiitake or cremini mushrooms, stemmed and sliced thick
• 2 tbsp fresh ginger, sliced into thin coins
• 4 cups chicken stock
• ¼ cup dry white wine or sake
• 3 tbsp soy sauce · 2 tablespoons for the broth, the rest for the dip
• 1 lemon, juiced, for the dipping sauce
• 8 oz udon or ramen noodles (optional) · for finishing the broth at the table
• salt · to taste

1. Separate the napa leaves whole, rinsing between the ribs where grit hides. Stack four leaves with a layer of pork between each, alternating stem and tip ends so the pile stays even.
2. Cut the stack crosswise into 2-inch sections, then stand them cut side up and pack them tightly around a wide pot in a ring, working from the outside in until it is full.
3. Tuck the mushrooms, carrot coins, and scallion lengths into any gaps, then scatter the ginger over the top. Pour the stock, wine, and 2 tablespoons of the soy sauce down the side.
4. Cover and bring to a gentle simmer over medium heat, then cook 20–25 minutes, until the white ribs turn translucent and tender and the pork has lost all pink.
5. Stir the remaining soy sauce with the lemon juice and a spoonful of hot broth for a ponzu dip. Serve straight from the pot, then simmer the noodles in what is left.