Chinese Pork Belly Hot Pot Base Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
500g pork
6 pieces dried bean curd
green onions
2 pieces ginger slices
8 fresh red pepper
soup stock
1 piece tofu
4 shrimp
chopped coriander
Spice bag
5 pieces dried tangerines
1 piece cinnamon
1 teaspoon fennel seeds
1 clove
1 teaspoon Sichuan pepper
1 star anise
amomum tsaoko
seasoning
12 tablespoons oil
3 tablespoons dark soy sauce
3 tablespoons sweet soybean paste
3 tablespoons light soy sauce
6 tablespoons rice wine
3 teaspoon salt
1 tablespoon sugar

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chinese Pork Belly Hot Pot Base Recipe

Features:
  • Simmering
  • Spicy
Cuisine:

For an aromatic and well-seasoned taste of pork belly hot pot base, we started through frying pork belly to reduce excess oil and moisture. Then stew spice bags with all ingredients to create a heavy hot pot taste. We added a little sugar in the last step to balance the salty and oily taste with an unexpected spun pork favor.

  • 45 minutes
  • Serves 2
  • Easy

Ingredients

  • Spice bag

  • seasoning

Directions

Share

Tips

1. Dark soy sauce is only for coloring. Dark soy sauce and light soy sauce is only for seasoning. No need to add too much. You can add salty taste with salt and chicken powder.

2. Since pork belly has a lot of fat, frying over hot oil can draw out excess oil.

3. Wash the ingredients in spice in advanced, because these raw ingredients have sand and muds.

Steps

1
Done
5 minutes

Wash pork belly, dice into pieces. Add cold water and pork belly in a skillet, bring to a boil to remove the blood and bad taste. Remove, drain and set aside. 

2
Done
5 minutes

Rub pork belly with dark soy sauce for coloring. Wash and cut green onions and ginger into slices. Set aside. 

3
Done
5 minutes

Add 10 tablespoons oil to the wok. When the oil is hot, fry pork belly until golden brown. Remove and drain oil. Add bean curd to fry until cooked. Remove from heat and set aside. 

4
Done
5 minutes

Put dried tangerines,  cinnamon, fennel seeds, clove, Sichuan pepper, star anise, and Amomum Tsaoko into the spice bag. 

5
Done
5 minutes

Add 2 tablespoons oil in a wok, fry green onions, ginger and fresh red chili over high heat until fragrant. 

6
Done
5 minutes

Turn to low heat. Add the sweet bean paste and fry until aromatic.

7
Done
5 minutes

Add pork belly, rice wine, light soy sauce, stir-fry until fragrant. Add soup stock, spice bag, simmer over small heat until meat becomes soft.

8
Done
5 minutes

Season with salt and sugar. Stir well to make the hot pot base.

9
Done
5 minutes

Cut bean curd into thick slices. Wash shrimp, remove the sand vein. Add these two ingredients into the hot pot. Sprinkle coriander on the top. The pork belly hot pot is ready to serve with other food ingredients. 

Sisley Matt

I love MyChineseRecipe. It definitely is my #1 recipe site when I’m looking for new meals to cook.

Rate Recipe

Chinese Shrimp flavor Hot Pot Base Recipe
previous
Chinese Shrimp flavor Hot Pot Base Recipe
Peking Hot Pot Base Recipe
next
Peking Hot Pot Base Recipe
Chinese Shrimp flavor Hot Pot Base Recipe
previous
Chinese Shrimp flavor Hot Pot Base Recipe
Peking Hot Pot Base Recipe
next
Peking Hot Pot Base Recipe

Add Your Comment