{Pickled Cabbage & Pork Belly Hot Pot}

Hot Pot is my homey comfort food, especially in the winter. The Pickled Cabbage & Pork Belly Hot Pot originated from the Northern China and has become a popular type of Hot Pot in Taiwan over the years.

I made this on the 10th day of Chinese New Year and shared it with my friends Nicole (along with her two kids) and Ariel. Great way to fight off this brutal cold in New York.


A few notes:

1. The broth could be made with either chicken or pig bones. I mainly used chicken bones and threw in the ribs that I removed from the pork belly.
2. The Chuang Meatball is usually made of ground pork but can be substituted with ground beef, turkey, or chicken. Other ingredients include soy sauce, cooking wine, white pepper, and the Wu Hsiang Powder (5-spice seasoning).
3. The pork belly is first blanched then steamed for two hours. Put it in the freezer for 5 minutes to make slicing easier.

Happy Hot Potting!