*new*🍲豚骨火鍋🐷 / *new*🍲cream Pork Hotpot🐷 Recipe

Blanch bones

Place pork bones in a large pot and cover with cold water. Bring to a rolling boil for 5 minutes to remove scum. Drain and rinse bones under running water to remove impurities.

Simmer stock

Return blanched bones to the pot and add 2500 ml fresh water, smashed ginger, halved garlic, quartered onion, dried shiitake mushrooms, and white peppercorns. Bring to a boil, then reduce to a gentle simmer. Skim any foam occasionally and simmer for 1.5–2 hours for a creamy pork-tankou style broth.

Season and finish with cream

After simmering, strain the stock through a fine sieve into a clean pot, discarding solids. Return the clear broth to the stove over low heat. Stir in salt, chicken bouillon (if using), light soy sauce, sesame oil, then add heavy cream and whisk until combined. Taste and adjust salt. Keep broth hot but not boiling.

Prepare glass noodles & produce

Soak glass noodles in warm water for 5–10 minutes until pliable, then drain and set aside. Rinse and separate napa cabbage leaves into bite-size pieces. Clean mussels by scrubbing shells and removing beards; discard any open mussels that do not close when tapped.

Prepare seafood and balls

If shrimp are raw and shelled, devein and keep chilled until ready to cook. Arrange cuttlefish balls, fish balls, and mussels on a plate for easy transfer to the pot.

Prep meat slices

If meat is not pre-sliced, freeze briefly (20–30 minutes) to firm up then slice thinly against the grain about 1–2 mm thick. Keep slices chilled on a plate until ready to cook. Note: pork option contains pork.

Bring the finished creamy pork broth to a gentle simmer in a communal hot pot or medium pot on the stove. If serving at table, place portable burner with pot in center.

Add napa cabbage to the simmering broth first and cook 2–3 minutes until slightly softened.

Add glass noodles and cook 1–2 minutes until translucent and heated through.

Add fish balls and cuttlefish balls; simmer 3–4 minutes until cooked through and floating.

Add mussels and cover; cook 3–5 minutes until mussels open. Discard any that remain closed.

Cook shrimp 1–2 minutes until pink and opaque; remove promptly to avoid overcooking.

Cook chosen thin-sliced pork or beef by briefly dipping into the simmering broth: pork 30–45 seconds until no longer pink; beef 10–20 seconds for medium (cook longer if desired). Arrange cooked slices on plates.

Mix dipping sauces: combine soy sauce with sliced spring onion and a little chili oil, or serve sesame paste separate for guests to customize. Sprinkle cilantro on top of individual bowls if desired.

Serve immediately: ladle broth, vegetables, seafood, noodles and meat into bowls. Replenish broth and ingredients as you cook until finished.