1. Prepare the broth by simmering chicken stock, shiitake mushrooms and dashi stock for 25 minutes.
2. Alternate layers of napa cabbage leaves and pork slices to create 5-6 layers, then cut into sections slightly shorter than your pot’s height.
3. In a separate pot, pack the pork and cabbage layers tightly, leaving a small gap in the middle.
4. Place kimchi and tomato in the centre. Carefully pour the broth over and simmer for 20 minutes.
5. Finish with a sprinkle of sesame seeds. Serve with rice, udon, or enjoy as a keto-friendly meal.
