Serves 4
35 min
Pork Belly Soft-Tofu Hot Pot
Recipe GLPR39eaf46c89468e
A warming, spiced Asian hot pot featuring tender pork belly and silken tofu in a rich beef broth, finished with a raw egg for richness. This simple yet satisfying dish comes together quickly and serves as a complete meal for four.
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Ingredients
¼ cup Solidified rendered beef fat or lard
2 tbsp Korean crushed hot red pepper
2 Garlic cloves, peeled and minced
2 Scallions, trimmed and minced
3 oz Pork belly, cut into half-inch cubes
3 cups Rich beef broth
1 sheet Laver or nori (dried seaweed sheet), optional
18 oz Silken tofu
Salt
Freshly ground black pepper
1 tsp Asian sesame oil
1 Egg
Directions
Heat the rendered beef fat or lard in a large pot or hot pot vessel over medium-high heat. Once shimmering, add the minced garlic and scallions, stirring constantly for about 1 minute until fragrant.
Add the Korean crushed red pepper to the pot, stirring to combine with the fat and aromatics for 30 seconds to develop the spice flavor.
Pour in the beef broth and bring to a gentle simmer over medium heat. Let it cook for 5 minutes to allow flavors to infuse.
Add the pork belly cubes to the simmering broth and cook for 8–10 minutes, until the pork is fully cooked and tender. Stir occasionally.
Gently add the silken tofu, being careful not to break the delicate curds. If using the seaweed sheet, tear it into pieces and add it now. Simmer for another 3–4 minutes.
Season the broth to taste with salt and freshly ground black pepper. Drizzle the sesame oil over the surface.
Crack the raw egg into a small bowl and gently stir it into the hot broth just before serving, allowing it to cook through in the residual heat (the hot broth will reach at least 160°F). Ladle the hot pot into bowls and serve immediately.
