Lamb Belly Hot Pot Recipe

Prep and marinate lamb

Pat lamb belly pieces dry with paper towels. In a bowl combine light soy sauce, rice vinegar, cornstarch, salt, and black pepper. Add lamb pieces and toss to coat. Marinate 20–30 minutes at room temperature (or up to 2 hours in fridge).

Build the broth

In a large heavy-bottom pot or clay pot, add chicken or beef stock and 1 cup water. Stir in soy sauce, dark soy sauce, Shaoxing wine, miso paste, oyster sauce, and brown sugar until dissolved. Add gochujang (or doubanjiang) for depth and heat, then add smashed ginger, minced garlic, star anise, and Sichuan peppercorns. Bring to a gentle simmer over medium heat.

Skim and adjust

Simmer for 10 minutes to marry flavors, skimming any foam or impurities that rise to the surface. Taste and adjust seasoning—add up to 1 tbs soy or 1/2 tbs sugar if needed. Keep the broth at a low simmer.

While the broth simmers, heat a large skillet over medium-high heat. Add a thin film of neutral oil. Sear marinated lamb belly pieces in batches, 2–3 minutes per side, until well-browned but not fully cooked through. Transfer seared lamb pieces to the simmering broth and deglaze the skillet with 1–2 tbs of the hot broth, scraping up brown bits, then pour back into the pot.

Add denser vegetables first: add daikon/turnip and carrot to the simmering pot. Simmer 8–10 minutes to soften. Add mushrooms and tofu and simmer another 4–6 minutes. Add napa cabbage and bok choy and simmer 3–4 minutes until just wilted. If using glass noodles, add them in the last 2–3 minutes (they cook quickly after soaking).

If you prefer a slightly thicker broth, stir the cornstarch slurry (2 tsp cornstarch + 2 tsp cold water) to combine, then gradually whisk 1–2 tbs of hot broth into the slurry to temper. Slowly pour the slurry into the pot while stirring. Bring to a gentle simmer until broth slightly thickens, about 1–2 minutes. Do not over-thicken.

Stir in 1 tsp sesame oil for aroma. Taste and correct seasoning with soy, salt, or a splash of Shaoxing if needed. Ladle hot pot into a communal clay pot or individual bowls. Top with sliced scallions, chopped cilantro, toasted sesame seeds, and fresh chiles or a drizzle of chili oil. Serve immediately with steamed rice, noodles, or steamed buns on the side.

Keep the remaining simmering broth on low heat during the meal so diners can cook additional raw vegetables or thinly sliced lamb if you provide more. Ensure lamb pieces are cooked through to at least 63°C (145°F) if checked with a thermometer, though small pieces in the hot pot reach safe temperature quickly.