How to make it
Wash the cabbage. Spread the leaves and put the pork slices on each leaf. Place the leaves and pork into the pot vertically, layer by layer, from the outside to inside.
Fill the gap with onion and carrots and add in the mushrooms on the side.
Mix Lee Kum Kee Concentrated Japanese Style Pork Bone Broth with water. Pour into the pot. Bring to boil and cook until pork is well done.
Tips: You can use Shandong cabbage, Peking cabbage or celery cabbage for this dish.