Best 4 Lazy Pork Hot Pot Recipes

LAZY PORK HOT POT

Steps:

• Combine broth, sherry, soy, garlic, ginger, and mushroom stems in a medium pot. Bring to a boil over high heat then reduce heat to low and simmer until broth is infused with flavors, about 30 minutes.
• Strain broth, return to pot over high heat, add broth and bring to a boil. Reduce heat to low, add pork and mushrooms and cook until pork is just cooked through, about 3 minutes.
• Garnish with green onions and sesame oil, if using, and serve.

HOT POT AT HOME

Steps:

• For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
• Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
• Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
• For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
• For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
• Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
• Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
• Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
• Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
• Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.

COCOA PORK

Steps:

• In a small mixing bowl, add the cocoa, sugar, orange zest, black pepper, and clove. Combine well to form a rub. Coat the pork with oil and sprinkle with the salt. Smear the cocoa rub all over the pork shoulder. Add the onion quarters and pork to a large dish and pour orange juice and red wine vinegar over the pork. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate.
• Preheat the oven to 425 degrees F and arrange a rack in the middle. Let pork sit a room temperature while oven heats up, at least 45 minutes to 1 hour.
• Remove pork from marinade and dry well. Put the pork in a clean, dry roasting pan, and roast until the skin is browned, about 30 minutes. Reduce the oven to 325 degrees F, scatter onions from the marinade around the pork and roast until the internal temperature registers 155 degrees F on an instant-read thermometer, about 2 to 2 1/2 to 2 hours.
• Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 30 minutes before carving.
• Slice between the meat and cracklings and lift the crackling off in 1 piece. Cut the crackling into pieces, so they're easier to eat. Carve meat downward and against the grain and arrange on a platter. Spoon pan juices and onions over the meat and serve.

LAZY PORK DUMPLINGS

Steps:

• Combine flour, salt, and water in a bowl. Mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour and knead by hand, adding more flour as needed, until soft and supple. Wrap in plastic and let rest at room temperature for 1 hour.
• Combine ground pork, garlic, ginger, green onions, and chives in bowl. Season with salt, pepper, gochugaru, soy sauce, and sesame oil. Mix together using two forks just until combined. Cover with plastic wrap and refrigerate until ready to use.
• Mix vinegar, soy sauce, and gochugaru into the chicken broth and set aside.
• Divide dough into 4 pieces. Roll one piece into a rope about the thickness of your thumb. Using a rolling pin, flatten into a long, thin band about 3 inches wide, flouring only as needed. Dust the top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
• Use moistened fingers to line about 1/4 of the pork filling across the dough. Fold dough over the whole length, pressing it down over the meat. Trim off excess dough if desired. Dust a little more flour on top and roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand, then a bench scraper to cut. Repeat with remaining dough and filling.
• Heat oil in a pan over high heat. Cook dumplings in batches, seam-side up, until golden brown, 1 to 2 minutes per side. Pour in a portion of the broth and bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Pour dumplings with broth into serving bowls.