Ginger Hot Pot with Pork
Ginger Hot Pot with Pork is not just a flavoursome dish but also has health benefits. Unlike other hot pot dishes, it uses only three ingredients and there is quite a lot of ginger included in this Hot Pot. But it warms your body up from the inside.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 120-150g / 4.2-5.3oz pork belly thinly sliced ((or pork loin, note 1))
- 50g / 1.8oz garlic chives (cut into 8cm / 3” long pieces.)
- 50g / 1.8oz ginger (peeled and very finely julienned (note 2))
- 300ml / 10 fl oz dashi stock
- 1 tbsp shiro dashi ((note 3))
- 2 tsp light soy sauce ((note 4))
- ⅛ tsp salt
Instructions
- 1
Put the julienned ginger in a medium-size bowl filled with water (this reduces the sharp spiciness of the ginger). Leave it for 15 minutes, then drain.
- 2
If your pork belly slices are very long, cut them into about 10cm / 4” long pieces.
- 3
Put all the Broth ingredients into a single-serving clay pot or a small shallow pot and bring it to a boil.
- 4
Add the pork to the pot/pan. Reduce the heat to medium when it starts boiling and cook until the surface of the pork just changes colour to light brown. Remove scum as it surfaces.
- 5
Spread garlic chives over the pork, then scatter the ginger to cover the surface.
- 6
Cook for a couple of minutes until the garlic chives are cooked through and are wilted. You may want to push the vegetables down using chopsticks or a spatula so that they submerge in the broth.
- 7
Turn the heat off and serve with a small serving bowl.