Mushroom, Pork Belly, and Tofu Hot Pot (香菇火腩豆腐煲)
This comforting dish is a staple in Chinese cuisine, combining hearty ingredients in a savory broth, perfect for colder days or family gatherings. Here’s a recipe to make this delicious hot pot at home.
Ingredients
For the Hot Pot:
- 300 g pork belly thinly sliced
- 200 g fresh shiitake mushrooms sliced
- 300 g firm tofu cut into cubes
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 piece of ginger thinly sliced
- 2 green onions chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 500 ml chicken or vegetable broth
- Salt and pepper to taste
Optional Ingredients:
- Fresh cilantro for garnish
- Chili peppers for extra heat
- Additional vegetables like baby bok choy or bell peppers
Instructions
Prepare the Ingredients:
- Clean and slice the shiitake mushrooms. Set aside.
- Cut the tofu into cubes and blanch in boiling water for about 2 minutes to remove any bitterness. Drain and set aside.
- Slice the pork belly into thin strips.
Sauté the Aromatics:
- Heat the vegetable oil in a clay pot or a deep skillet over medium heat.
- Add the minced garlic, ginger, and half of the green onions. Sauté until fragrant.
Cook the Pork Belly:
- Add the sliced pork belly to the pot and stir-fry until it starts to brown.
Add Mushrooms and Tofu:
- Include the sliced mushrooms and stir-fry for a few more minutes until they begin to soften.
- Gently add the tofu cubes to the pot, being careful not to break them.
Season and Simmer:
- Pour in the chicken or vegetable broth. Add the oyster sauce, soy sauce, and Shaoxing wine.
- Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper.
Garnish and Serve:
- Sprinkle the remaining chopped green onions and optional cilantro over the top.
- If you like a bit of spice, add chopped chili peppers to taste.
- Serve hot, directly from the pot.
