The Pork Connoisseur's Guide To Hot Pot

Hot pot is a social dining experience that involves cooking various raw ingredients in a simmering pot of soup. While there are many types of hot pot, sliced pork is a common ingredient. Pork shoulder, pork belly, and pork loin are popular cuts, and the meat is typically sliced paper-thin to ensure quick cooking and maximum surface area for absorbing the broth. Fried pork is also used in hot pot, with the pre-cooked meat only needing a few seconds in the broth to absorb extra flavour.

Pork belly

When preparing pork belly for hot pot, it is recommended to freeze the meat until it partially hardens, making it easier to cut into thin slices. The meat should be sliced against the grain using a sharp knife.

In Japanese hot pot, pork belly is commonly cooked with napa cabbage in a dish called "Mille-Feuille Nabe." The pork belly slices are layered between the cabbage leaves and simmered in a savoury dashi broth. This dish is visually appealing and has a harmonious umami flavour.

Pork loin

Hot pot is a social meal, usually shared with family or friends. It is also highly customizable, with a variety of ingredients that can be cooked in a shared pot of broth.

Choosing the Right Cut of Pork

When preparing pork for hot pot, it is important to select the right cut. Pork loin is a good option, as it is easy to cook, has plenty of flavour, and does not require constant attention. It is also important to note the difference between pork loin and pork tenderloin, as they are two different cuts.

Preparing the Pork Loin

Before cooking pork loin in a hot pot, it is recommended to trim any visible silverskin or loose pieces of fat, while leaving the fat cap intact. It is also advisable to let the meat rest at room temperature for 15-30 minutes before cooking. This will help ensure that the pork is cooked evenly and remains juicy.

Cooking the Pork Loin in the Hot Pot

When cooking pork loin in a hot pot, it is best to slice the meat thinly, as this will allow it to cook more quickly and ensure that it absorbs the flavours of the broth. The meat should be added to the simmering broth and cooked for a short time, usually just a few minutes, until it is cooked to your desired level of doneness.

Serving the Pork Loin

Once the pork loin is cooked, it can be served immediately with the other hot pot ingredients. It is best to avoid overcooking the pork, as this can result in dry and stringy meat. Leftover pork loin can be stored in an airtight container in the refrigerator for up to 4 days.

Pork shoulder

Hot pot is a social meal, often shared with close-knit family or friends. It is a fun and interactive dining experience where diners sit around a pot of soup at the centre of the table and cook their own food in it.

Choosing the Right Cut

Preparing the Meat

Before cooking pork shoulder for hot pot, it is important to trim any excess fat or connective tissue from the meat. This will help to ensure that the meat is tender and easy to eat. It is also a good idea to cut the meat into thin slices, as this will help it cook more quickly and evenly in the hot pot. If you are having trouble slicing the meat thinly, try partially freezing it first, as this will make it firmer and easier to slice.

Cooking the Pork Shoulder

When cooking pork shoulder in a hot pot, it is important to make sure that the broth is boiling before adding the meat. This will help to ensure that the meat is cooked thoroughly. Pork shoulder can take a little longer to cook than other types of meat, so it is a good idea to add it to the pot a few minutes before adding any other ingredients. This will help to ensure that the pork is cooked through and tender.

Serving Suggestions

Leftovers and Storage

If you have any leftover pork shoulder from your hot pot, it can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 6 months. When reheating leftover pork shoulder, it is important to ensure that it is heated through thoroughly. This can be done in the microwave or on the stovetop.

Pork tenderloin

Choosing the Right Cut

Firstly, it is important to select the right cut of pork. Pork tenderloin is a long and narrow cut, usually about 1.5 to 2.5 inches in diameter. It is a very lean cut of meat, so be sure to look for a package that says "pork tenderloin" specifically. You may also want to look for vacuum-sealed packages that contain a brine solution, as this will help keep the meat tender and juicy.

Preparing the Meat

Before cooking, let the pork tenderloin come to room temperature by leaving it out of the fridge for about 15-20 minutes. You can then trim away any visible fat and cut the tenderloin into equal-sized pieces for more even cooking.

Seasoning and Marinades

• Brown sugar, salt, pepper, paprika, onion powder, and garlic powder
• Garlic powder, dried rosemary, dried thyme, salt, and pepper
• Dried oregano, rosemary, garlic powder, paprika, salt, and pepper
• Brown sugar, garlic powder, onion powder, salt, and cinnamon

You can also marinate the pork tenderloin in a mixture of soy sauce, maple syrup, olive oil, and Dijon mustard, or a combination of chicken broth, garlic, maple syrup, and Dijon mustard.

Cooking the Pork Tenderloin

When cooking pork tenderloin in a hot pot, it is important to sear the meat first to lock in moisture and create a delicious crust. Set your hot pot to sauté and add a small amount of oil. Sear the pork tenderloin on all sides until lightly browned.

After searing, you can then add your desired cooking liquid. This can be water, chicken broth, beer, or wine. You can also add in some aromatics like garlic and onion to infuse extra flavour into the dish.

For a 2-pound pork tenderloin, cook it in the hot pot for about 5 minutes. If your tenderloin is smaller, adjust the cooking time to 3 minutes. Remember that the pot will take some time to build up pressure, so factor that into your timing.

Checking for Doneness

The ideal internal temperature for pork tenderloin is 145°F. Use an instant-read thermometer to check the temperature in a couple of spots to ensure doneness. If the pork is not quite there yet, you can place the lid back on and let it sit for a couple more minutes to finish cooking.

Serving and Storing

Let the pork tenderloin rest for about 5-10 minutes before slicing and serving. This allows the juices to redistribute and results in a more tender and flavourful meat.

Any leftovers can be stored in an airtight container in the refrigerator for 3-5 days or frozen for up to 3 months.

With its versatility and tenderness, pork tenderloin is an excellent choice for hot pot. By following the above guide, you can create a delicious and flavourful meal that your family and friends will surely enjoy!

Fried pork

Preparation

Cooking

When the broth is boiling, use chopsticks to hold the meat and dip it into the broth for 10 to 15 seconds, or until it is gently cooked. It will be tender and ready to eat.

Alternatives

If you don't want to use fried pork, there are plenty of other meat options for hot pots. Lamb and beef are must-tries, and chicken, fish, and seafood are also popular. Meatballs are another option, and you can even get these with cheese, soup, or other ingredients inside.

Frequently asked questions