Mushi Tamana and Buta (Cabbage and Pork)

Ingredients

• 1 pound Salt pork (A good-sized piece; will be boiled whole first, then chopped)
• 1 whole head Hard cabbage (Select a good-sized, firm head with no blemishes or soft spots)
• 1 whole Onion (To be chopped very fine)
• 1 cup Syou sauce (soy sauce) (This is the historical name for soy sauce; use a standard Japanese soy sauce)
• 1 tablespoon Sugar (Stirred into the syou sauce before boiling)
• 1 teaspoon Goma seeds (sesame seeds) (Goma is the Japanese word for sesame seeds; white sesame seeds work well)
• 1 handful Salt (Used to soak the cabbage and help clean it; approximately 3–4 tablespoons)
• 1 to taste Salt (Used to season the pork filling and the boiling water)
• 1 to taste Pepper (Used to season the pork filling)

Instructions

1. 1Place the whole pound of salt pork in a large pot and cover generously with cold water. Bring to a boil over high heat, then reduce to a steady simmer. Cook the pork for 1 hour, or until it is tender throughout. Keep it at a gentle simmer rather than a rolling boil to prevent the meat from becoming tough. Once cooked, remove the pork from the pot and set it aside to cool slightly before the next step. Discard the cooking water.
2. 2Once the salt pork is cool enough to handle safely, use a sharp knife and cutting board to chop it into small, bite-sized pieces — roughly 1 cm cubes or smaller. Set the chopped pork aside in a bowl ready for stuffing the cabbage.
3. 3Select a firm, good-sized cabbage with no soft spots or blemishes. Rinse the whole head thoroughly under cold running water, making sure to rinse between the outer leaves. Fill a large bowl or clean sink with cold water and dissolve a generous handful of salt (about 3–4 tablespoons) in it. Submerge the whole cabbage in this salted water and leave it to soak for at least 15 minutes. This traditional step helps draw out any insects or debris hiding within the leaves.
4. 4Remove the cabbage from the salted water and transfer it to a colander or clean bowl. Rinse it thoroughly under fresh cold running water, gently separating the outer leaves to wash away all remaining salt. Make sure no salt residue remains as it would make the finished dish too salty.
5. 5Place the rinsed cabbage on your cutting board with the base facing up. Using a small, sharp knife, carefully cut around the core and central heart of the cabbage, removing a cylinder of the inner leaves and stem to create a good-sized pocket — roughly 8–10 cm deep and wide enough to hold the filling. Be careful not to cut through the outer leaves. Reserve the removed inner leaves; you can tuck them back loosely after filling if needed.
6. 6Peel and chop the onion as finely as possible — tiny pieces will distribute the flavour more evenly through the filling. In a bowl, combine the chopped salt pork, finely chopped onion, a pinch of salt, a pinch of pepper, and one teaspoon of goma (sesame) seeds. Mix everything together. Pack this filling firmly into the pocket you cut into the cabbage. Press it in well so it is compact and fills the space. If you have reserved inner cabbage leaves, tuck them back over the top of the filling to help seal it in.
7. 7Cut a large piece of cheesecloth — approximately 50 cm square — big enough to fully wrap the whole cabbage head. Place the stuffed cabbage in the centre of the cheesecloth with the filled pocket facing upward. Gather the cheesecloth up around the entire cabbage and tie it tightly at the top with kitchen string or an extra strip of cheesecloth. This bundle holds the cabbage together during boiling and makes it easier to lift in and out of the pot.
8. 8Fill a large, deep pot with enough water to fully submerge the cabbage. Add a generous pinch of salt to the water and bring it to a rolling boil over high heat. Carefully lower the wrapped cabbage bundle into the boiling water. Reduce the heat to medium-low so the water maintains a slow, steady boil — not a vigorous rolling boil, which could break the cabbage apart. Place the lid on the pot and cook for 2 hours. Check periodically to make sure there is still enough water in the pot; add more boiling water if the level drops significantly.
9. 9About 10 minutes before the cabbage is ready, pour the one cup of syou (soy) sauce and one tablespoon of sugar into a small saucepan. Place it over medium heat and bring it to a gentle boil, stirring occasionally until the sugar has fully dissolved. Let it boil for 2–3 minutes, then remove from the heat. This briefly boiling step mellows and concentrates the sauce as instructed in the original recipe.
10. 10Once the cabbage has cooked for 2 hours, carefully lift the cheesecloth bundle out of the pot using tongs or by its tied end, and allow excess water to drain for a moment. Place it on a clean cutting board, cut and remove the cheesecloth, and transfer the whole stuffed cabbage to a serving platter. Pour the boiled syou sauce evenly over the top of the cabbage. Bring it to the table and cut it into wedges to serve, making sure each portion contains some of the pork filling. Serve immediately with steamed rice.