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.
- 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
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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.
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If your pork belly slices are very long, cut them into about 10cm / 4” long pieces.
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Put all the Broth ingredients into a single-serving clay pot or a small shallow pot and bring it to a boil.
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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.
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Spread garlic chives over the pork, then scatter the ginger to cover the surface.
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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.
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Turn the heat off and serve with a small serving bowl.
1. The pork needs to be very thinly sliced, like the slices used for Sukiyaki or Shabu Shabu. I bought a pack of thinly sliced pork belly (frozen) from an Asian grocery store.
Instead of pork, you can use thinly sliced chicken, beef or lamb. If you are using chicken, I recommend using the sogi-giri technique (slanting cut) to slice chicken.
2. Try to get a large round ginger of 4-5cm / ½-2” long instead of an irregular shaped ginger with branched out pieces. Slice very thinly, then julienne the slices finely so that you get many long ginger pieces.
3. If you don't have shiro dashi, replace it with 1 tablespoon cooking sake, ½ tablespoon mirin, 2 teaspoon light soy sauce (or normal soy sauce), and ¼ teaspoon of salt.
4. You can use normal soy sauce if you don't have light soy sauce. It just makes the broth much darker.
5. Nutrition per serving. It assumes you drink all the broth in the pot.
serving: 538g calories: 470kcal fat: 30g (46%%) saturated fat: 10g (52%) trans fat: 0.4g polyunsaturated fat: 5g monounsaturated fat: 12g cholesterol: 110mg (37%) sodium: 2019mg (82%%) potassium: 1153mg (32%%) carbohydrates: 20g (6%) dietary fibre: 6.7g (28%%) sugar: 32g protein: 39.2g vitamin a: 44% vitamin c: 53% calcium: 8% iron: 35%