Savory and Artful: Chinese Pork & Veggies Hot Pot Recipe

Friends, gather round as I introduce a recipe that is sure to delight your senses and warm your soul. I present to you the Chinese Pork & Vegetable Hot Pot Recipe, a dish that is truly a showstopper. This hot pot recipe blends the perfect combination of meat and vegetables together with aromatic spices for a meal that is both hearty and comforting.

In today’s fast-paced world, where everything happens at lightning speed and we barely have any time to just sit down and breathe, cooking has become more of a chore than something pleasurable. What if I told you that this dish requires minimal effort, but packs a powerful flavor punch? The Chinese Pork & Vegetable Hot Pot Recipe allows you to slow down, savor each bite, and reconnect with nourishing food.

There is simply nothing better than enjoying a warm and wholesome meal with your loved ones on cold winter evenings. As someone who specializes in Vietnamese and Asian cuisine, I can assure you that this hot pot recipe will not disappoint. So stop waiting and dive into this culinary adventure with me!

Why You’ll Love This Recipe

Chinese Pork & Vegetable Hot Pot
Chinese Pork & Vegetable Hot Pot

Dear reader, I can assure you that this Chinese Pork & Vegetable Hot Pot recipe is one that you will absolutely fall in love with. This delicious and savory dish is guaranteed to impress your guests and fill your home with heavenly aromas.

Firstly, the combination of the succulent boneless pork shoulder with the fresh turnips and baby carrots creates a flavor explosion in every bite. The addition of fragrant cinnamon sticks, star anise, garlic cloves and fresh ginger only further elevates the recipe. The result is a truly mouth-watering experience that you won’t be able to get enough of.

But what makes this recipe truly special is its versatility. You can easily swap out the vegetables and meats for the ones you love or have on hand, making it easy to adapt to preferences or dietary restrictions. It’s also perfect for adjusting to large or small gatherings, ensuring everyone can enjoy this wonderful meal.

And let’s not forget about its simplicity. With a few quick preparations and simmering time, you can have a wholesome pot of hot and nourishing soup that is perfect for sharing. Not only is this recipe ideal for bringing families together around the dinner table, but it also allows everyone to customize their own bowl to their liking.

So why not give this Chinese Pork & Vegetable Hot Pot recipe a try? You’ll fall in love with how easy and delicious it is, while impressing both yourself and your guests. Let’s take our taste buds on a journey through Asian cuisine together!

Ingredient List

 Dive into this Chinese Pork & Vegetable Hot Pot!
Dive into this Chinese Pork & Vegetable Hot Pot!

Here is a list of ingredients for making the Chinese Pork & Vegetable Hot Pot recipe:

Meat and Seafood

  • 4 pounds boneless pork shoulder or picnic/boston butt, thinly sliced into 3/4-inch wide wedges
  • 8 ounces total peeled and thinly sliced pork belly

Vegetables Ingredients

  • 2 cups baby carrots (or carrots, 2 medium)
  • 8 ounces total peeled and cut 3/4-inch wide wedges white turnips (or turnips, 2 medium)
  • 1/2 head of Chinese cabbage or other leafy greens, cut into bite-sized pieces

Hot Pot Ingredients

  • 8 cups water
  • 1 cinnamon stick
  • 2 star anise
  • 1/2 teaspoon anise seed
  • 10 garlic cloves, peeled and crushed
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 1/4 cup dry sherry
  • 1/2 cup reduced-sodium soy sauce
  • 2 cups reduced-sodium chicken broth or water with chicken bouillon cubes if you don?t have access to chicken broth
  • Scallion for garnishing
  • Toasted sesame seeds for garnishing

The Recipe How-To

 It's time to warm up with this hearty hot pot.
It’s time to warm up with this hearty hot pot.

Here’s a step-by-step guide on how to create this scrumptious Chinese Pork & Vegetable Hot Pot recipe:

Step 1: Preparing the Ingredients

First, I gathered all of my ingredients together. I peeled and cut the turnips into wide wedges and set them aside in a bowl. Next, I cut the carrots into similar sized pieces as the turnips, also setting them aside. After that, I thinly sliced the scallions, separating the whites from the green tops.

For the pork, I used 4 pounds of boneless pork shoulder, cutting it into 3/4 inch wide wedges. This is just one option for pork cuts you can use for hot pot. Other cuts to consider include thinly sliced pork belly and leafy greens.

Step 2: Making the Broth

I then made the broth by adding 2 cups of water, 2 cups of reduced-sodium chicken broth, 1 cinnamon stick, 2 star anise pods, 1 anise seed pod, 4 garlic cloves (smashed), 1-inch piece of fresh ginger (peeled and sliced), 1/4 cup of rice vinegar, 1/4 cup of reduced sodium soy sauce and 1/4 cup of dry sherry into a large pot.

Over medium heat, I brought this mixture to a boil before reducing it to a simmer. Once simmering, I added my prepped turnips and carrots and cooked for around 5-7 minutes until they became tender.

Step 3: Adding the Meat and Vegetables

Before adding the pork to top up your hot pot, it is best practice to cook vegetables first according to hot pot style of cooking; allowing flavors build up over time as each new ingredient added – an aspect that makes hot pot a popular family style pork and vegetables recipe for Asian cooking lovers.

Next, I added the 2 pounds of chinese cabbage, cooked for another 2-3 minutes and skimmed any foam off the surface.

Finally, I placed my prepared slices of pork on top of the other ingredients in the boiling broth. I let everything cook for about 10-12 minutes or until it was fully cooked through using a fork to test.

Step 4: Serve and Enjoy

Lastly, I removed the cinnamon stick, star anise pods, and scallion whites from the hot pot, and transferred it to a large serving bowl. Before serving at the table, it is customary add toppings such as toasted sesame seeds and scallion greens as healthy garnishing options.

This dish can be served over rice or noodles or simply enjoyed on its own with your heart’s desire- it’s up to you!

Substitutions and Variations

 Get ready to slurp up all the flavors in this pork and vegetable medley.
Get ready to slurp up all the flavors in this pork and vegetable medley.

If you’re looking to switch it up on this Chinese Pork & Vegetable Hot Pot recipe, there are several substitutions and variations you can make to cater to your taste preferences or what you have available in your pantry. Here are some suggestions that I recommend:

– Instead of boneless pork shoulder, you can use pork belly or a picnic Boston butt as these are also popular cuts for hot pot style pork and vegetables ingredients.

– As for the veggies, feel free to use any leafy greens such as spinach or kale in addition to or in place of the turnips and baby carrots. Chinese cabbage is also a great substitute as it adds another layer of flavor to the dish.

– While hot pot is traditionally served with a water-soy sauce base, you can add other sauces like miso or teriyaki to change up the flavor profile. Tantan nabe, a spicy sesame paste-based broth, is another great option if you’re looking for something more flavor-packed.

– If you’re feeling adventurous, try adding in some pickled vegetables to your hot pot like pickled radish or cucumber to add an extra tanginess and crunchiness.

– For the protein, you can also incorporate seafood like shrimp or thinly sliced beef instead of or in addition to the pork.

Keep in mind that these are just suggestions and feel free to experiment with different ingredients and combinations until you find what works best for you. With so many variations, hot pot at home can be a fun and customizable experience!

Serving and Pairing

 This hot pot is a pot of gold!
This hot pot is a pot of gold!

Once you’re ready to enjoy your piping hot Chinese Pork and Vegetable hot pot, make sure to have some steamed rice ready. This will help soak up all the delicious broth and juices from the ingredients.

While this dish is substantial on its own, you can add some sides for an extra touch of flavor and texture. A simple and refreshing cucumber salad with a light sesame dressing would complement the warmth of the hot pot perfectly.

If you’re feeling adventurous, try serving some pickled vegetables alongside the hot pot. The tartness from the pickles will cut through the richness of the broth and meat, providing a nice balance of flavors.

For beverage pairing, I recommend sticking with something light and refreshing to contrast against the boldness of the hot pot. A crisp white wine or a bottle of Chinese beer would complement the dish perfectly.

Finally, it’s worth noting that this dish is perfect for communal dining. You can easily make a big pot at home and huddle around it on a cool evening with friends and loved ones for a cozy night in. So gather around, share some stories, and enjoy this heartwarming meal together!

Make-Ahead, Storing and Reheating

 Gather round for a hot and delicious eating experience.
Gather round for a hot and delicious eating experience.

Once you’ve prepared this delicious Chinese Pork and Vegetable Hot Pot recipe, you may find that you have some leftover. Not to worry, as it makes great leftovers for a quick and easy meal.

To store the hot pot, let it cool down to room temperature and then transfer it to an airtight container. Place it in the refrigerator where it will keep well for up to three days.

When reheating, be sure to add a little water or broth to the pot before placing it back on the stove. This will keep the flavors fresh and prevent it from drying out. Heat it over medium heat until everything is warmed through.

You can also make this dish ahead of time and reheat it when you’re ready to enjoy. To do this, prepare the hot pot as usual, but don’t let it come to a boil. Instead, take it off the heat and allow it to cool down completely before transferring to an airtight container and storing in the refrigerator.

When you’re ready to serve, simply reheat as instructed above until piping hot throughout. The flavors will only intensify with time, making for an even more delicious experience.

Whether you’re looking for a quick meal or want to prepare in advance for a dinner party, this Chinese Pork and Vegetable Hot Pot recipe is versatile enough to work for both. Bon appétit!

Tips for Perfect Results

 Add some heat and spice to your day with this hot pot.
Add some heat and spice to your day with this hot pot.

Preparing a hot pot may seem daunting, but with some of my tips, you will achieve delicious results without the fuss. Here are some essential tips that will help you nail this Chinese Pork and Vegetable Hot Pot recipe to perfection.

First and foremost, I recommend starting with high-quality ingredients like fresh vegetables, boneless pork shoulder, and reduced-sodium chicken broth. It is also important to choose the right cut of meat that is suitable for hot pot cooking — pork shoulder or picnic/boston butt works greats for this recipe.

To ensure the perfect cooking experience, I suggest cutting all ingredients—meat, vegetables, and other ingredients—into bite-sized pieces. This not only helps it to cook faster but also makes the food easy to eat.

One of the secrets to a good hot pot is choosing the best vegetable combination as your base. For this recipe, turnips, baby carrots and white turnips make a perfect foundation to balance the flavor of the meat. You could also experiment with other leafy greens or vegetables to create a more customized dish.

Another important step is to season properly with sauces like soy sauce or rice vinegar; This will bring out more flavors from your dish. It’s also necessary to adjust your seasoning before serving since hot pots tend to dilute their flavors quickly; doing so ensures that you have enough flavor in every bite.

It’s normal for the water level within your hot pot to drop over time as the food cooks into an exquisite cuisine. To avoid running out of broth entirely when simmering at larger gatherings or parties, prepare additional diluted chicken broth ahead of time and pour when needed.

Lastly, after enjoying plates of tender pork meat and mixed veggie goodness cooked at home in hot style pork and veggie ingredients, let any remaining soup cool down completely then reuse it again by placing it in a refrigerator or freezer; it will make a great soup base for later use.

By following these tips, you will achieve a mouthwatering Chinese Pork and Vegetable Hot Pot dish that will leave everyone impressed.


As with any recipe, it’s natural to have some questions and doubts as you prepare your dish. Below are some of the most common FAQs about the Chinese Pork & Vegetable Hot Pot recipe. Let’s take a look!

What vegetables go in Chinese hot pot?

When it comes to preparing hot pot dishes, certain vegetables have become a popular choice among chefs and food enthusiasts alike. These include bok choy, watercress, shiitake mushrooms, enoki mushrooms, lettuce, spinach, lotus root, siu choi/napa cabbage, and various leafy greens.

What type of pork is best for hot pot?

When it comes to selecting the ideal meat for hot pots, it’s important to choose the right cuts. For pork, opting for thinly sliced pork belly, shoulder, or loin works best. Additionally, lamb is a popular meat used in Chinese and Northern hot pots, which is quite distinct from the Japanese and Southeast Asian varieties. If you prefer lamb, the leg or shoulder cuts would be your best choice.

What ingredients are good for hot pot?

When preparing a hot pot meal, it’s important to include a diverse selection of leafy greens, mushrooms, meat, and seafood. Particularly in the case of Cantonese hot pot, seafood is a must-have ingredient. Additionally, don’t forget to incorporate some root vegetables and a choice of rice or noodles to complement the dish. Consult a helpful resource such as Serious Eats for comprehensive advice on individual options within each food category.

What is hot pot broth made of?

One way to make a basic version of this dish is by using water, ginger, and scallions, like in Beijing lamb hot pot. However, a more flavorful variation calls for the use of stock as the base liquid. The stock can be prepared using different ingredients such as pork, beef, chicken, mushroom or even tomatoes.

Bottom Line

In conclusion, this Chinese Pork & Vegetable Hot Pot Recipe is a fantastic option to try in your kitchen to excite your taste buds. This dish’s versatility and nutritional value make it a perfect addition to your weekly meal plan. With the right ingredients, you can easily recreate the authentic taste of Chinese hot pot recipes at home.

By following this recipe’s instructions, you can create a delicious and healthy hot pot that showcases mouth-watering flavors and textures. When it comes to pairing, the pork and vegetable hot pot pairs amazingly with rice or noodles. Furthermore, you can easily customize this recipe by adding or substituting some ingredients as per your preference.

So why not try this Chinese Pork & Vegetable Hot Pot Recipe at home? It’s perfect for a cozy night in with family or friends. Be sure to stock up on all the necessary ingredients and follow these instructions, so you don’t miss out on this fantastic dish’s flavors. Trust us; your taste buds will be thanking you!

Chinese Pork & Vegetable Hot Pot

Chinese Pork & Vegetable Hot Pot Recipe

I love this crockpot recipe. Even the cheapest cuts of pork will work here! Recipe is from Eating Well magazine.
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Prep Time 40 mins
Cook Time 6 hrs
Course Main Course
Cuisine Chinese
Calories 532 kcal


  • 2 cups baby carrots
  • 2 medium turnips (8 ounces total)
  • 2 1/4 lbs boneless pork shoulder, trimmed and cut into 1 1/2-inch chunks
  • 1 bunch scallion, sliced, white and green parts separated
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 1/2 cup water
  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons dry sherry
  • 4 teaspoons brown sugar
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon rice vinegar
  • 2 -4 teaspoons chinese chili-garlic sauce
  • 4 garlic cloves, minced
  • 1 star anise, pod or 1 teaspoon anise seed
  • 1 cinnamon stick
  • 4 teaspoons cornstarch mixed with 2 tablespoons water
  • 2 tablespoons toasted sesame seeds, for garnish


  • Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
  • Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

Add Your Own Notes


Serving: 403gCalories: 532kcalCarbohydrates: 15.5gProtein: 32.5gFat: 37.2gSaturated Fat: 12.4gCholesterol: 120.9mgSodium: 558.1mgFiber: 3.6gSugar: 7.6g
Keyword Asian, Easy, Meat, Pork, Vegetable
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