Pork and Preserved Vegetable Hot Pot

Ingredients

Pork shoulder

1.5 pounds, sliced into bite-sized pieces

Preserved vegetables

1 cup, chopped (such as pickled mustard greens or preserved cabbage)

Chicken broth

4 cups

Garlic

4 cloves, minced

Ginger

1 tablespoon, minced

Soy sauce

3 tablespoons

Chinese cooking wine (Shaoxing wine)

2 tablespoons

Sesame oil

2 tablespoons

Sugar

1 teaspoon

Salt

1/2 teaspoon (adjust to taste)

Black pepper

1/4 teaspoon (adjust to taste)

Cilantro

1/4 cup, chopped (for garnish)

Green onions

1/4 cup, sliced (for garnish)

Instructions

1. In a large pot, heat the sesame oil over medium heat until shimmering.
2. Add the minced ginger and garlic, sautéing for 1-2 minutes until fragrant, being careful not to burn them.
3. Stir in the sliced pork shoulder and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
4. Add the chopped preserved vegetables to the pot and cook for an additional 2 minutes, allowing the flavors to meld together.
5. Pour in the chicken broth, soy sauce, Chinese cooking wine, sugar, salt, and black pepper. Stir well to combine all ingredients.
6. Bring the broth to a boil, then reduce the heat to low and let it simmer for 30 minutes, allowing the pork to become tender and the flavors to develop.
7. Taste the broth and adjust the seasoning if needed, adding more salt or pepper according to your preference.
8. Serve the hot pot in individual bowls, garnished with chopped green onions and cilantro for a fresh finish.