Radish and Pork Hot Pot Soup
Pork is simmered until tender, sliced, then cooked together with radish. Serve with crispy fermented broad bean paste for dipping. The flavor is sweet and aromatic.
Ingredients
Pork with skin, fat and lean layers (scrubbed clean, sliced thinly with the skin on after boiling)
300 g
White radish (peeled and cut into thick slices)
500 g
Doubanjiang (bean paste; finely chopped and fried in a little oil over low heat until fragrant to make crispy oil-bean paste)
to taste
Soy sauce
to taste
Chopped scallions
to taste
Chopped cilantro
to taste
MSG
to taste
Ginger slices
to taste
Scallion segments
to taste
Sichuan peppercorns
to taste
Water
a small pot
Oil
to taste
Instructions
1
Step 1
Scrub the pork clean. Bring a small pot of water to a boil, add the pork, and once it boils again skim off the foam. Add the ginger slices, scallion segments, and Sichuan peppercorns, cook the pork until done, then remove and slice it thinly with the skin on.
2
Step 2
Finely chop the doubanjiang. Heat a little oil over low heat and fry the doubanjiang until fragrant; once the oil turns red, set it aside as the crispy oil-bean paste.
3
Step 3
Peel the radish and cut it into thick slices. Place them in the pork broth and simmer over medium heat until nearly tender, then add the sliced pork and cook for another 2–3 minutes before serving.
4
Step 4
Mix the crispy oil-bean paste with soy sauce, chopped scallions, chopped cilantro, and MSG to make a dipping sauce, and serve with the radish and pork slices for dipping.
