Pork Belly and Cabbage Hot Pot

Ingredients

• 1 lb pork belly
• 1 head napa cabbage
• 4 stalks green onions
• 2 whole red chili peppers
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 3 cloves garlic
• 6 cups water

Instructions

1. 1

   Slice the 1 lb pork belly into 1/4 inch thick pieces. Cut the 1 head napa cabbage into 2 inch wide strips. Slice the 4 green onions and 2 red chili peppers diagonally.

2. 2

   In a large pot, add the 6 cups water, 2 tbsp gochujang, 2 tbsp soy sauce, and 3 minced garlic cloves. Stir well and bring to a boil over high heat, about 5 minutes.

3. 3

   Add the sliced pork belly and cabbage to the boiling broth. Reduce heat to medium and simmer until the pork is cooked through and the cabbage is tender, about 15 minutes.

4. 4

   Stir in the sliced green onions and red chili peppers. Cook for another 2 minutes until the onions are slightly wilted and the broth is fragrant.

5. 5

   Taste the broth and adjust seasoning with salt or more gochujang if needed. Serve hot in bowls, ensuring each gets a good portion of pork, cabbage, and broth.

Tools you’ll need

• large pot
• knife
• cutting board
• measuring cups
• measuring spoons

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