Chinese Pork Vegetable Hot Pot
Experience the comforting warmth and irresistible flavors of our Chinese Pork Vegetable Hot Pot, a traditional one-pot meal brimming with tender pork belly, vibrant vegetables, and a rich, savory broth. A medley of Napa cabbage, shiitake and enoki mushrooms, bok choy, and carrots join forces with silky glass noodles and protein-packed tofu to create a dish that’s as nourishing as it is satisfying. Infused with aromatic ginger, garlic, and sesame oil, and enhanced with soy sauce and Shaoxing wine, this hearty recipe offers a balance of umami, spice, and freshness. Perfect for family dinners or cozy gatherings, this hot pot is cooked right on the stovetop and served in the center of the table for a communal dining experience, making it a must-try for fans of traditional Chinese cuisine.
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Recipe Information
Ingredients
- 500 grams Pork belly, thinly sliced
- 6 cups Chicken or pork broth
- 200 grams Napa cabbage, chopped
- 150 grams Shiitake mushrooms, stems removed and sliced
- 1 large Carrot, thinly sliced
- 300 grams Firm tofu, cubed
- 3 small Bok choy, halved
- 100 grams Enoki mushrooms, roots trimmed
- 150 grams Glass noodles, soaked in warm water
- 3 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon Sesame oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, thinly sliced
- 1 teaspoon Salt
- 1 teaspoon White pepper
- 3 stalks Scallions, chopped
- 1 piece Red chili, thinly sliced (optional)
Instructions
Prepare all ingredients by thinly slicing the pork belly, chopping the vegetables, soaking the glass noodles in warm water for 10-15 minutes, and cubing the tofu.
In a large hot pot or deep pot, heat sesame oil over medium heat. Add minced garlic and sliced ginger, stirring until fragrant.
Pour in the chicken or pork broth and bring to a gentle boil. Stir in soy sauce, Shaoxing wine, salt, and white pepper to season the broth.
Reduce the heat to a simmer. Add the napa cabbage, carrots, and shiitake mushrooms to the broth, cooking for 5 minutes.
Gradually add the bok choy, tofu, enoki mushrooms, and soaked glass noodles. Allow to simmer until the vegetables are tender, about 5-7 minutes.
Using chopsticks or a slotted spoon, carefully lay the thinly sliced pork belly into the hot pot. Simmer for 2-3 minutes or until the pork is cooked through.
Adjust seasoning if needed, and top the hot pot with chopped scallions and optional red chili slices for added heat.
Place the hot pot in the center of the dining table and serve it with individual bowls. Allow diners to scoop portions into their own bowls and enjoy.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 372 mg | 29% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
