Chilled Pork Shabu-Shabu Salad with Cucumber, Bean Sprouts, and Sesame Flavor

Name: Chilled Pork Shabu-Shabu Salad with Cucumber, Bean Sprouts, and Sesame Flavor
Yield: Serves 7 servings
Ingredients: 1 1/2 lbs pork (shabu-shabu style, belly or loin) (about 700 grams); 3 cucumbers; 1 bag bean sprouts; 1 teaspoon salt; 3/4 inch (2 cm) garlic paste; 3/4 inch (2 cm) ginger paste; 2 tablespoons chicken bouillon powder (Chinese-style, like granulated soup base); 2 tablespoons sugar; 2 tablespoons vinegar; 2 tablespoons soy sauce; 2 tablespoons water; 1 tablespoon oyster sauce; 2 tablespoons toasted sesame oil; 3 tablespoons ground sesame seeds

だのん☆彡 @cook_40094010

The rich sesame flavor makes both the meat and vegetables irresistible. Packed with nutrients, it's perfect for staying energized in the summer!

Recipe background:
When you just put cold shabu-shabu pork on raw veggies and pour on the sauce, the veggies often get left behind. I created this recipe so my kids would eat both the meat and the veggies without leaving anything behind.

The rich sesame flavor makes both the meat and vegetables irresistible. Packed with nutrients, it's perfect for staying energized in the summer!

だのん☆彡 @cook_40094010

The rich sesame flavor makes both the meat and vegetables irresistible. Packed with nutrients, it's perfect for staying energized in the summer!

Saved

Ingredients

Serves 7 servings

1 1/2 lbspork (shabu-shabu style, belly or loin) (about 700 grams)
3cucumbers
1 bagbean sprouts
1 teaspoonsalt
3/4 inch (2 cm)garlic paste
3/4 inch (2 cm)ginger paste
2 tablespoonschicken bouillon powder (Chinese-style, like granulated soup base)
2 tablespoonssugar
2 tablespoonsvinegar
2 tablespoonssoy sauce
2 tablespoonswater
1 tablespoonoyster sauce
2 tablespoonstoasted sesame oil
3 tablespoonsground sesame seeds

Saved

Steps

1

Prepare all the ingredients.
2

Wash the cucumbers well, remove the ends, and slice them diagonally.
3

Cut the diagonally sliced cucumbers into thin matchsticks.
4

Place the cucumber in a bowl and add the salt.
5

Mix with chopsticks to evenly coat the cucumber with salt. Let sit for 10 minutes.
6

Wash the bean sprouts.
7

Boil the bean sprouts in boiling water for 3 minutes.
8

Drain the bean sprouts in a colander and cool them under cold water.
9

The cucumbers will have released water. Drain them in a colander.
10

Squeeze the cucumber and bean sprouts firmly with both hands to remove excess water, then place them in a bowl.
11

Blanch the shabu-shabu pork slices.
12

Add the pork to boiling water. For thinly sliced loin, cook for about 3 minutes, spreading out the meat. Blanch in three batches.
13

Drain the pork in a colander and let it cool to room temperature.
14

Make the sauce: In a small bowl, add the garlic and ginger paste.
15

Add all the remaining sauce ingredients marked with ☆ and mix well.
16

Now, combine everything and season to taste.
17

Add the cooled pork to the bowl with the cucumber and bean sprouts. Pour the sauce over the top.
18

Mix everything together.
19

Add the sesame oil and ground sesame seeds.
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Mix well to combine.
21

Transfer to a serving plate and it's ready to eat!
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Top with chopped shiso leaves and kimchi for a refreshing, slightly spicy kick.
23

Try it as a chilled shabu-shabu salad with somen noodles (see cookpad.com recipe ID18500390).
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Also try my Sesame Oil Sautéed Okra (see cookpad.com recipe ID17885415).
25

In July 2020, this recipe reached 100 user reports—thank you so much to everyone who made it!
26

On June 19, 2024, this recipe was featured in Cookpad News. Thank you!