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In a medium sized saucepan heat the water, dashi or stock powder, ginger, soy sauce and half of the salt and pepper mixture. Bring to a boil and simmer for 5-10 minutes, discard ginger pieces.
Have a 20cm/8inch pot with lid ready. Wash the cabbage well and drain upside down. Cut in quarters lengthways keeping the leaves attached to the base and wash the quarters gently. Reserve any leaves that fall off. Place a slice of pork belly between each leaf, using around 4-5 slices per quarter of cabbage.
Trim the base off each cabbage quarter and cut each cabbage quarter in half or to the equal height of the pot. Place the cabbage cut side up around the edge of your pot. Use extra pieces of cabbage to help stand the cabbage bundles up. Repeat until all of the cabbage is used up. Sprinkle the remaining half of the salt and pepper seasoning on top.
Place on the hot plate and pour the soup into the pot. Bring to a boil and then bring down to a gentle simmer with the lid on for 20 minutes.