Pork and Kim Chi Hotpot Recipe |
Ingredients: Serves 4 |
300 g Kim Chi 500 g streaky pork 1 handful mung bean vermicelli 1 tablespoon sesame oil 2 large pieces soft bean curd 1 stalk of scallion, trimmed 8 pieces of clam 4 cloves garlic, peeled 5 cups of water |
Method: Soak mung bean vermicelli with cold water for 1 to 2 hours, drain and leave aside. Slicing streaky pork and garlic, cut scallion to 2 inches length pieces and cut Kim Chi to large pieces. Heat sesame oil in a frying pan and fry garlic slices in the soup pot until fragrant then add pork slices and stir-fry until cooked. Add clam, Kim Chi, scallions, bean curd and water into pot, cover and stew for 10 minutes. Add soaked mung bean vermicelli and stew for another 3 minutes before removing and serve immediately. |
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