Mushi Tamana and Buta (Cabbage and Pork)

Ingredients

• 1 hard cabbage, good-sized
• 1 cup syou sauce
• 1 tablespoon sugar
• 1 pound salt pork
• 1 onion
• salt and pepper
• 1 teaspoon goma seeds

Instructions

1. Boil the salt pork for one hour, then chop it into small pieces.
2. Select a good hard cabbage without blemishes and wash it thoroughly in cold water.
3. Soak it in water with a handful of salt to kill all possible vermin.
4. Remove from salted water and rinse in fresh water, removing all salt.
5. Carefully cut out the heart and center leaves, making a good-sized pocket.
6. Fill this space with the chopped pork, one onion chopped very fine, salt, pepper, and a teaspoonful of goma seeds.
7. Press the cabbage leaves back into place and tie tight in cheesecloth.
8. Have ready a deep pot of boiling salted water and place the cabbage in the bag.
9. Cover and boil slowly for two hours.
10. Remove to a platter and pour over it the syou sauce, which has first been boiled.
11. Serve with rice.