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.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a large hot pot or deep pot, heat sesame oil over medium heat. Add minced garlic and sliced ginger, stirring until fragrant.

Step 3

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.

Step 4

Reduce the heat to a simmer. Add the napa cabbage, carrots, and shiitake mushrooms to the broth, cooking for 5 minutes.

Step 5

Gradually add the bok choy, tofu, enoki mushrooms, and soaked glass noodles. Allow to simmer until the vegetables are tender, about 5-7 minutes.

Step 6

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.

Step 7

Adjust seasoning if needed, and top the hot pot with chopped scallions and optional red chili slices for added heat.

Step 8

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

Serving size	(3857.3g)

Amount per serving	% Daily Value*
Calories	3820.1

Total Fat 309.4g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 360mg	0%
Sodium 10352.7mg	0%
Total Carbohydrate 141.2g	0%
Dietary Fiber 29.1g	0%
Total Sugars 29.3g
Protein 128.2g	0%

Vitamin D 231IU	0%
Calcium 2976.1mg	0%
Iron 20.7mg	0%
Potassium 6276.5mg	0%

*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.

Source of Calories

Fat: 72.1%

Protein: 13.3%

Carbs: 14.6%