Pork belly hot pot

Pork belly is a cheap but delicious cut of meat, and Jun Tanaka makes the best of its fatty texture in a meltingly good soy-based hot pot
By Jun Tanaka
Pork belly hot pot
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 500 ml chicken stock
  • 1 tbsp caster sugar
  • 1 tbsp mirin
  • 3 tbsp soy sauce
  • 3 cm ginger, peeled and sliced
  • 1 red chilli, seeds removed, sliced
  • 2 sticks lemongrass, soft parts sliced into rings
  • drizzle vegetable oil
  • 300 g pork belly, thinly sliced
  • 2 pak choi
  • 4 oyster mushrooms, torn into strips
  • sesame oil


1. Pour the chicken stock into a pan along with the caster sugar, mirin, rice vinegar and two tablespoons of the soy sauce. Bring to a simmer and add the ginger, chilli, garlic and lemongrass. Simmer for ten minutes, or until aromatic.

2. Heat the vegetable oil in a pan and fry the pork belly slices on both sides for 3-4 minutes on both sides, or until golden-brown. Add the remaining soy sauce and cook for a further 30 seconds.

3. Add the pork to the simmering stock pan and cook for 20 minutes with a lid on, or until the pork is tender and falling apart. Add the mushrooms and pak choi and cook for 1-2 minutes, or until the pak choi has wilted.

4. Ladle the hot pot into deep bowls and garnish with the spring onions and a drizzle of sesame oil.

Rate This Recipe