The Art of Homemade Hot Pot

Hot pot is meal that incorporates a wide variety of vegetables and meats—perfect for encouraging both kids and adults to explore new flavors in a fun setting. It’s easy to share and adapts to all dietary preferences: mild or spicy broths, meats, vegetables, noodles… there’s something for everyone. Above all, it offers a comforting, cozy experience when winter feels long—exactly what you need to turn a simple evening into a delicious, bonding moment. 

Must‑Have Pork Cuts 

Many of our pork cuts are perfect for hot pot. They truly shine when sliced thinly and dipped for just a few seconds into hot broth. Here are three particularly popular choices for an authentic and tasty hot‑pot experience: 

Pork Shoulder 

• Excellent lean‑to‑fat ratio 

• Rich flavor 

• Perfect for spicy or robust broths 

• Juicy texture, even when sliced very thin 

Pork Loin 

• Leaner cut 

• Delicate flavor 

• Tender and versatile 

• Ideal for light or miso-based broths 

Pork Belly 

• Very popular in Asian hot pots 

• Melt‑in‑your‑mouth texture 

• Adds lots of flavor to the broth 

• Often presented in spirals of thin slices

   

 How to Slice Your Pork Properly 

For a successful hot pot, the key is to achieve ultra‑thin, almost translucent slices. Here are our best tips: 

1. Semi‑freeze the meat 
   Place your piece of pork in the freezer 45–60 minutes before slicing. 
   The firmer texture allows for very thin, even cuts. 

2. Use a sharp knife 
   A long, thin blade (such as sashimi or filleting knives) makes precise slicing easier. 

3. Aim for 1–2 mm thickness 
   The thinner it is, the quicker and more tender it cooks. 

4. Pro tip: roll the meat 
   For pork belly or loin, roll the meat before semi‑freezing it: this helps create beautiful “shabu‑shabu”‑style spirals. 

5 Broth Recipes 

1. Traditional Asian Broth 

A balanced classic with a light aroma, perfect for all proteins. 

• 2 L chicken or vegetable broth 

• 30 g sliced ginger 

• 1 yellow onion, halved 

• 1 diced carrot 

• 1 diced celery stalk 

• 1 bay leaf 

• 2 tbsp low‑sodium soy sauce 

• Salt and freshly ground pepper 

2. Mushroom (Umami) Broth 

Rich, deep, and especially delicious with pork shoulder. 

• 2 L chicken or vegetable broth 

• 30 g dried mushrooms 

• 1 yellow onion, halved 

• 1 diced celery stalk 

• 1 bay leaf 

• 2 tbsp low‑sodium soy sauce 

• 1 tbsp white miso 

• Salt and freshly ground pepper 

3. Spicy Sichuan Broth 

For heat lovers: aromatic, spicy, and warming. 

• 2 L chicken or vegetable broth 

• 3 tbsp Gochujang chili bean paste 

• 2 tbsp chili oil 

• 1 tbsp Sichuan peppercorns 

• 3 minced garlic cloves 

• 30 g ginger 

• 2 star anise 

• 1 cinnamon stick 

• 1 bay leaf 

• Salt and freshly ground pepper 

4. Miso & Sesame Broth 

Mild, creamy, and slightly sweet‑savory: a favorite among kids and adults. 

• 2 L chicken or vegetable broth 

• 3 tbsp miso 

• 2 tbsp sesame paste (or tahini) 

• 1 tsp sesame oil 

• 3 minced garlic cloves 

• Salt and freshly ground pepper 

5. Thai Coconut & Lemongrass Broth 

Exotic, fragrant, and wonderfully comforting. 

• 1 L coconut milk 

• 1 L chicken broth 

• 2 crushed lemongrass stalks 

• Juice of two limes 

• 30 g minced ginger 

• Fish sauce to taste 

• Salt and freshly ground pepper 

Vegetables That Make All the Difference 

To complete your hot pot, draw inspiration from a variety of vegetables and mushrooms that bring both color and texture to your broth. 

Chinese cabbage, bok choy, spinach, or watercress add freshness and mild flavors, while root vegetables—carrots, daikon, turnip, sweet potato, or even lotus root—offer a more crunchy, comforting bite. Add a handful of mushrooms (shiitake, enoki, oyster mushrooms, or king oyster), and you’ll have a broth bursting with flavors and colors. 

Finish with fresh cilantro, a squeeze of lime, or a touch of ponzu—small details that elevate every bite. 

All that’s left is to place the pot in the center of the table, gather your favorite ingredients, and let the magic simmer!