Recipe: Appetizing Salty Garlic Butter Hot Pot with Pork and Cabbage

Lilly Beck
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Recipe: Appetizing Salty Garlic Butter Hot Pot with Pork and Cabbage
Page content

Recipe: Appetizing Salty Garlic Butter Hot Pot with Pork and Cabbage Delicious, fresh and tasty.

Salty Garlic Butter Hot Pot with Pork and Cabbage. Great recipe for Salty Garlic Butter Hot Pot with Pork and Cabbage. When it's cold, the best food to eat is hot pot! The garlic, salt, and butter aroma will increase your stamina too!

For the Dumpling filling, place pork, wombok, wine, soy sauce, sesame oil, salt and pepper into a bowl and mix together by hand until thoroughly combined.

For the Dumpling dough, place flour into a medium mixing bowl.

Mix in most of the hot water to bind the flour into a rough ball.

You can have Salty Garlic Butter Hot Pot with Pork and Cabbage using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Salty Garlic Butter Hot Pot with Pork and Cabbage

  1. Prepare 1 of around 150 grams Pork belly for shabu-shabu (or any thinly sliced pork).

  2. Prepare 1/4 of Cabbage.

  3. It’s 1 clove of Garlic.

  4. It’s 20 grams of Butter.

  5. You need 150 ml of ＊Chicken soup stock granules.

  6. You need 200 ml of ＊ Water.

  7. Prepare 100 ml of ＊ Sake.

  8. Prepare 1 of Salt.

  9. It’s 1 of Black pepper.

  10. Prepare 1 of Ponzu.

Season the pork with salt, pepper, and garlic powder.

In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides.

This is key since the cabbage will get its color and flavor from the caramelization of the pork.

In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove the keep warm.

Salty Garlic Butter Hot Pot with Pork and Cabbage step by step

  1. Melt half the butter in an earthenware pot. Stir fry the garlic (sliced) until fragrant..

  2. Stir fry the pork until browned. Add the ＊ ingredients and bring to a boil..

  3. Skim off the scum, add the salt and black pepper, and adjust the seasonings to taste. Add the cabbage (cut into bite-size pieces) and boil..

  4. While its boiling, add the remaining butter and it's done. Dip in ponzu sauce and enjoy..

In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender.

Stir in pork, salt and pepper.

Spread a very little amount of oil in wok and fry the pork belly until cured and browned.

Move them to one side of the wok.

Place garlic, ginger, scallion white and Thai peppers.