Pork and Cabbage Mille-Feuille Hot Pot

Broth: 1. Add beef and pork bones to a pot, cover with water, and boil for 20 minutes to get rid of the scum. 2. Thoroughly rinse the bones under cold water and add it back to the pot along with the aromatics and shaoxing wine. 3. Cover with water and simmer for 8 hours making sure to skim off any scum. 4. Strain and season with salt to taste. Hot Pot: 1. Tear off napa cabbage leaves and wash them with water. 2. Layer the cabbage with thinly sliced pork belly using 4 layers of cabbage and 3 layers of pork. Cut that into 2.5 inch segments. 3. Add the segments to a donabe pot working your way from the edges to the center. Make sure to save the leafy parts of the cabbage for the middle. 4. Add mushrooms to the center and cover with broth. 5. Bring to a simmer on medium heat, cover with a lid, and cook for 10-12 minutes. Sauce: 1. Combine all ingredients and mix. Make sure to taste and adjust to your liking.