Pork and Apple Hot Pot Recipe (2024)

FAQs

What is the best pork for hot pot? ›

Fat and marbling is key for hot pot meat. For beef, use sliced ribeye steak, brisket, or beef belly for that balance of lean and fat. Leaner cuts like sirloin or eye of round can also work, although diners should take extra care not to overcook them. For pork, use thinly sliced pork belly, shoulder, or loin.

The best meats to use for hot pot are thinly sliced beef, pork, or lamb. These meats cook quickly and evenly in the hot broth and have a good flavor. Other meats that can be used include chicken, shrimp, and tofu. The key is to have ingredients that are thinly sliced and able to cook quickly.

There are SO many different ways to do hot pot, and the beauty is in the freedom you have to get as creative as you'd like. Generally, you'll want a variety of leafy green vegetables, mushrooms, meat & seafood (Cantonese hot pot is known for its seafood), some root vegetables, and some rice or noodles to go with it.

Though all noodles are good noodles, I've recently started using mostly rice or bean-based varieties because they don't cloud the broth with starch or stick to the bottom of the pot (a pain during post-meal cleaning). My favorites include mung bean glass noodles, vermicelli, pho noodles, and egg noodles.

Speaking of the loin region, the tenderloin cut also comes from this area. The tenderloin is the most tender meat found on the pig and is exceptionally versatile. Tenderloins are boneless, making them easy to cook whole or break down into pieces. Tenderloins can overcook easily, so ensure you have your thermometer.

Rib Chop: Cut from the rib section of the loin, these chops have a relatively high fat content, rendering them flavorful and unlikely to dry out during cooking. They are a favorite in the test kitchen. These chops are easily identified by the bone that runs along one side and the one large eye of loin muscle.

Chicken broth – We like to use chicken broth for it's light taste. You can also add beef or pork bone broth for extra creaminess. Shiitake mushrooms – I buy dried shiitake mushrooms and store them in my pantry and use them for broths and soups.

Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood.

For our Easy Chinese Hot Pot, we've created a mild-yet-flavorful cooking liquid using chicken broth as the base. We use it not only as the base for cooking our various meats, seafood and vegetables, but also as the flavorful broth to spoon over bowls of noodles (or wontons) at the end of the cooking process.

Put meat or fish balls into the hotpot first.

These will take around 5 minutes total to cook, so give them a head start before adding other ingredients. The balls should puff up and float once they're finished cooking. Always use caution when adding food to the hotpot because the broth could splash and cause burns.

Do you drink the broth in Hotpot? ›

You can drink the broth throughout your meal or save it until the end when it's soaked up all the lovely flavours from your ingredients. Remember, it's a communal meal, so don't be greedy! Share out the food and enjoy the experience together.

The main difference between shabu shabu and other types of Japanese hot pot is that rather than simmering all of the ingredients together before serving, shabu shabu is cooked bite-by-bite over the course of the meal, similar to fondue.

Broccoli, cauliflower, carrots, zucchini, bean sprouts, corn, green beans. Often, the hot pot is not the source of big flavours; it's the personalized dipping sauce that sings and heightens the experience.

Sea Bass, Cod, Hake, Halibut, Dover Sole, Monkfish, Sea Bream, Lemon Sole.

Hot pot is a social way of eating: a variety of food is cooked in a communal simmering pot of flavored broth. The meal starts with the pot coming to a boil. The meat, seafood, vegetables, tofu, and noodles are added and cook quickly (and sometimes slowly) in the bubbling broth.

It takes very little time for prepping and you can make such a satisfying complete one pot dish. If you can't find thinly-sliced pork belly from a market, you can just buy a block and slice it into thin pieces. For a leaner choice, pork loin is also good.

Pork butt is an ideal choice for barbecue pulled pork, but it also lends itself to braising and stewing, which tenderizes the meat and melts the fat. Use pork butt in any recipe where you're looking for fall-apart-tender meat and a rich, porky flavor, such as pulled pork, carnitas or stew.

Yes, you can use a pork shoulder, a pork butt, a pork tenderloin (it's dryer, you'll need more sauce) best to cook it in a crock pot. Start cooking low and slow for 6 hours easy. The pork will pull apart easy peasy!!

You have a few options when it comes to the cuts of pork you can use to make crock pot pork roast. For tender and juicy pork, we recommend using a boneless pork shoulder, which is ideal for slow cooking because of the larger cut and fat content. This will give you tender, juicy, delicious pork.