Pork and Vegetable Hot Pot

This Pork and Vegetable Hot Pot combines tender slices of kosher pork with a vibrant array of vegetables, creating a comforting and flavorful meal perfect for sharing. Infused with aromatic spices and a savory broth, it offers a delightful taste of Chinese cuisine in a wholesome, healthy package.

Ingredients

• Kosher pork shoulder - 300 grams, thinly sliced
• Vegetable broth - 500 ml
• Chinese cabbage (Napa cabbage) - 100 grams, chopped
• Carrot - 1 medium, julienned
• Shiitake mushrooms - 100 grams, sliced
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Fresh cilantro - for garnish
• Rice noodles - 80 grams (optional)

Steps

1. In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add the sliced pork to the pot, cooking until browned on all sides, approximately 5-7 minutes.
3. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle simmer.
4. Add the chopped Chinese cabbage, julienned carrot, and sliced shiitake mushrooms to the pot. Simmer for an additional 10 minutes, allowing the vegetables to soften and flavors to meld.
5. Taste the broth and season with salt and pepper as needed.
6. If using rice noodles, cook them according to package instructions and add them to the pot just before serving.
7. Ladle the hot pot into bowls, garnishing with chopped green onions and fresh cilantro. Serve warm.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein from the pork, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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