Escape the summer heat with this refreshing twist on a classic: Cold Pork Shabu-Shabu! This vibrant dish combines the delicate sweetness of thinly sliced pork with a medley of crisp, refreshing vegetables, all submerged in a chilled, flavorful broth. Forget heavy, steaming meals; this light and satisfying recipe is perfect for a hot day, offering a delightful balance of textures and tastes. The thinly sliced pork cooks quickly, ensuring each bite is tender and juicy, while the chilled broth provides a refreshing counterpoint to the richness of the meat. It's a visually appealing dish too, with its vibrant colors and elegantly arranged ingredients.
This simple yet elegant recipe is surprisingly easy to prepare, even for novice cooks. Ready to experience the cool, crisp delight of Cold Pork Shabu-Shabu? Let's dive into the step-by-step process and create this unforgettable summer meal together!
Tools Needed
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Pork and Broth
- Take the pork out of the refrigerator 5-10 minutes before cooking. This allows it to return to room temperature.
- Bring 700-800ml of water to a boil in a pot. Add the green part of spring onions and/or mashed ginger to the boiling water to reduce pork smell.
Step 2. Blanch the Pork
- Once boiling, add the pork to the pot. Boil until the pork turns whitish.
- Remove the pork from the boiling water immediately.
Step 3. Chill and Season the Pork
- Turn off the heat. Add cold water and sake to the pot to lower the temperature quickly. This prevents the meat from becoming tough.
- Add the pork back into the pot, gently stirring to distribute the heat evenly. The pork should be submerged in the water.
- Once the pork changes color, remove from the pot. If using a pot with poor heat retention, you may need to cook over low heat.
Step 4. Serve and Enjoy
- While the pork is still hot, add your desired seasoning (e.g., ponzu sauce). Mix well to allow the flavors to blend.
Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot
Tips
- Removing the scum from the boiled water and straining it creates a flavorful base for soup.
- Using this method helps maintain moisture in the pork, resulting in a tender and juicy result even with lean cuts like loin or thigh.
Nutrition
- N/A
FAQs
1. Can I use other types of meat instead of pork?
Yes! Thinly sliced beef, chicken breast, or even tofu would work well. Adjust cooking time accordingly.
2. How can I make the broth extra flavorful?
Add extra aromatics like ginger, garlic, or chili to the broth while it simmers. You can also experiment with different types of soy sauce or add a touch of sesame oil.
This Cold Pork Shabu-Shabu recipe is the perfect way to beat the summer heat and impress your guests with a light yet flavorful meal. Enjoy the refreshing taste and satisfying textures of this easy-to-make dish. Now go forth and create your own cool and delicious culinary masterpiece!