#215 Shacha Hot Pot

Name: #215 Shacha Hot Pot
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: ▛Ingredients▟; ➥Sliced pork belly or pork shoulder (for 2 servings); ➥Onion – 1/2 medium; 1 stalk ➥Green onion –; 3 cloves ➥Garlic –; handful ➥Dried flatfish – small; handful ➥Dried anchovies – small; handful ➥Dried shrimp – small; ➥Vegetables of your choice; ➥Canned chicken or pork broth – 1 can (about 1 2/3 cups, 400 ml); 2-3 tablespoons ➥Shacha sauce – about; ➥Shacha powder – about 1 teaspoon (or use more shacha sauce); 1/4 teaspoon ➥Salt – about; 1/2 teaspoon ➥Sugar – about; as needed ➥Rice wine –; ➥Water – about 2 1/2 cups (600 ml)

阿紘ㄟ灶咖🍖 @Hung10426

When it's chilly outside, nothing beats a cozy hot pot at home! Making broth from scratch can be tough, so I use canned broth instead. Sauté some dried seafood for umami and onions for sweetness to infuse the broth. Stir in shacha sauce, and you'll have a unique shacha-flavored hot pot base 🤤. From there, you can cook everything together or dip your ingredients as you like.

‣‣ YouTube video: https://youtu.be/csKKo_V0pMo

阿紘ㄟ灶咖🍖 @Hung10426

‣‣ YouTube video: https://youtu.be/csKKo_V0pMo

Saved

Ingredients

20 minutes

Serves 2 servings

▛Ingredients▟
➥Sliced pork belly or pork shoulder (for 2 servings)
➥Onion – 1/2 medium
1 stalk➥Green onion –
3 cloves➥Garlic –
handful➥Dried flatfish – small
handful➥Dried anchovies – small
handful➥Dried shrimp – small
➥Vegetables of your choice
▛Seasonings▟
➥Canned chicken or pork broth – 1 can (about 1 2/3 cups, 400 ml)
2-3 tablespoons➥Shacha sauce – about
➥Shacha powder – about 1 teaspoon (or use more shacha sauce)
1/4 teaspoon➥Salt – about
1/2 teaspoon➥Sugar – about
as needed➥Rice wine –
➥Water – about 2 1/2 cups (600 ml)

Saved

Steps

20 minutes

1

【Ingredients Used】
➥Sliced pork: Choose cuts with some fat for a more flavorful broth.
➥Dried seafood: If unavailable, you can substitute with clams.
➥Vegetables: Use any of your favorite veggies.
2

➥Onion: Dice
➥Green onion: Cut into sections
➥Garlic: Smash
➥Dried seafood: Rinse
➥Cabbage: Cut into bite-sized pieces; separate the stems if desired.
3

① Set a pan over medium-low heat. Add dried flatfish, dried anchovies, and dried shrimp. Toast until fragrant.
② Add vegetable oil, half the diced onion, and garlic. Sauté until aromatic.
4

① Add 1 tablespoon shacha sauce and stir-fry until fragrant.
② Pour in the canned broth and mix well.
5

① Transfer everything to a soup pot. Add water and rice wine, then bring to a boil.
② Skim off any foam.
③ Cover the pot, leaving a small gap, and simmer for at least 15 minutes. Set aside.
6

① In the pan, add a little vegetable oil, the remaining diced onion, and the white part of the green onion. Sauté until fragrant.
② If using pork belly, add it now and cook until the fat renders. Add 1 tablespoon shacha sauce.
③ When the pork is almost cooked, remove from the pan.
7

① Place cabbage stems at the bottom of the pot (to prevent splashing).
② Use a strainer ladle to add the prepared broth.
③ Bring to a gentle boil and taste.
④ Adjust flavor with salt, sugar, and shacha powder (or more sauce) to your liking.
8

① If you want to cook everything together, add all the ingredients to the pot.
② If you prefer to dip and cook, start with ingredients that take longer to cook.