Hot Pot on Hot Day

I had to cook thinly sliced pork belly that was in the fridge before going bad. It's hot out there, but this hot pot is yummy on a hot day, too. I can finally tell my sister who has been raving about this dish that I made it.

Nourishing and flavorful

Pyenro (扁炉) Hot Pot

1/2 lb. thinly sliced pork belly (Shabu shabu meat)
1 head Nappa cabbage, cut in bite sizes
1 cup sliced shiitake mushroom
2-3 inches, dry kelp
2 balls mung bean thread noodles
6 cups water
4 Tbsp sesame oil, I know it seems a lot but good!
3 tsp salt, and adjust to your liking
Japanese chili pepper as a condiment
Ponzu, optional
Lemon, optional

In a large pot, add water, mushroom, kelp and nappa cabbage. Cook until the cabbage is welted. Add pork belly. Bring it to a boil and skim off any foam floating on the surface. Add sesame oil and salt. Continue cooking for 30 minutes or so until the cabbage is tender almost to the point of melting. Toss in mung bean threads. Add more water if it needs more liquid. Sprinkle Japanese chili pepper, squeeze a splash of lemon or drizzle ponzu before serving.

Shabu shabu style pork belly

Nappa cabbage

Shiitake mushroom

Dry kelp from Hokkaido

This dish is originally a Chinese hot pot with pork belly and chicken thighs, but I didn't have chicken on hand this time. It tastes just as delicious, though. The key is to use good sesame oil. Nappa cabbage absorbs the flavor from the broth and just melts in your mouth!

Mung bean threads

Adding pork belly

After cooking at least 30 minutes, toss in mung bean threads.

This makes a wonderful base broth for many other dishes. I like adding to this a bit of Korean Gochujan or Japanese Miso paste, too. I think my fave is just a splash of fresh lemon and Japanese chili pepper on top. Enjoy!

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