Family Hot Pot
This dish includes a lot of vegetables, pork belly, and mushrooms! There's a lot of prep, but it's worth it.
When salting each individual ingredient, undersalt it and then when they're all together, check for final seasoning.
Family Hot Pot
This dish includes a lot of vegetables, pork belly, and mushrooms! There's a lot of prep, but it's worth it.
When salting each individual ingredient, undersalt it and then when they're all together, check for final seasoning.
Cooking Instructions
- 1
Cube 4 cups of daikon radish.
- 2
Cut/tear up the mushrooms into bite sized pieces.
- 3
Place radishes into chicken/vegetable stock and bring to a boil. Boil until a knife can be stuck through a radish.
- 4
Slice the onions and add to the pot as the daikon cooks. Stir. Once cooked, set aside after draining the liquid.
- 5
Cube the pork belly and cook in a dry hot pan to form a crust.
- 6
Cut the bok choy into bite sized pieces. I like to separate the leaves from the stems so they don't overcook. Wash after cutting and set aside.
- 7
Peel and devein the shrimp. Set aside.
- 8
When the pork is cooked and crispy, set onto a wire rack to drain. Cook the mushrooms individually in some of the residual pork fat (as to not crowd the pan), and add salt to taste.
- 9
Cut up the Chinese chives. Set aside.
- 10
Add the bok choy stems to a pot with some pork fat and cook until partially done. Add about 1 tbs oyster sauce, salt, and the Chinese chives.
- 11
Dice the Chinese celery tops, cilantro, and set aside.
- 12
Partially cook the shrimp in a pan with some pork fat.
- 13
Here are the ingredients so far.
- 14
Add the ingredients together into a pot of hot broth and let them cook together. Enjoy with rice and add soy sauce, chilli oil, and any acid to taste.
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