If you're using a full napa cabbage, quarter it. Cut the edge of one quarter and carefully rinse each leaf as they usually have dirt tucked inside.

Place one cabbage leaf, stem side on the right, on a cutting board and add 1-2 slices of pork belly over. Add one more cabbage leaf, stem side on the left, over the pork belly. Continue this process until you have used half the leaves and half the pork belly. Repeat this entire process with the last half.

Cut the stacks in 5-8cm pieces. Start packing the stacks into a hot pot making a circle. The stacks should tightly fit in 25cm clay pot.

Pull out the stems off the shiitake mushrooms and discard. Slice a third of a lemon into a few slices. Cut off the stem of the shimeji mushrooms. Grate the daikon radish with a yam grater and set aside in a bowl. Thinly slice the green onions. Open the shirataki bag, drain the water out, rinse the noodles in a sieve and cut them into 3-4 pieces as they tend to be extremely long. Slice a few slices of carrots if you wish to use some, or cut some shapes with some cookie cutters. Cut off the stems off the garlic chives and cut the chives into 3.

Place the garlic chives in the middle of the hot pot over the cabbage and pork and top with the grated daikon. Add the shirataki noodles, shiitake mushrooms, shimeji mushrooms, green onions, lemon slices to the side around the daikon.

Pour the water inside the pot, sprinkle in the dashi and salt, and add the coconut aminos and lemon juice.

Put the pot over a portable gas stove

, or a normal oven stove top, cover with the ceramic lid and let boil on medium-high heat for 10 minutes. Uncover and slowly push the rest of the ingredients inside the pot for them to cook another 5 minutes. All ingredients should be soft by now and are ready to eat.

Take whatever piece of meat/veggies/noodles that's in the hot pot and put into a small serving bowl, add a bit of the stock over and enjoy :)