Pork And Capsicum Hotpot Recipe

Recipe By Slurrp

Pork and Capsicum Hotpot is a flavorful and comforting dish made with tender pork, colorful capsicums, and aromatic spices. The pork is marinated in a blend of soy sauce, ginger, and garlic, which adds a savory and tangy flavor to the dish. The capsicums add a vibrant and crunchy texture, while the spices infuse the hotpot with a warm and aromatic taste. This hotpot is perfect for a cozy dinner and can be served with steamed rice or noodles.

4.3
26 Rating -
Rate
Non Vegdiet
2hr 5minstotal
20minsPrep
1hr 45minsCook
2hr 5m.total
20m.Prep
1hr 45m.Cook
Pork And Capsicum Hotpot
plan
Bookmark

ingredients serve

Ingredients for Pork And Capsicum Hotpot Recipe

  • 62.50 gram Pork, Thinly Sliced
  • 1/4 Capsicums, Sliced
  • 0.38 tablespoon Soy Sauce
  • 0.13 tablespoon Ginger, Grated
  • 0.38 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Oil
  • 1/4 cup Chicken Broth
  • 1/4 Star Anise
  • 0.13 stick Cinnamon
  • 0.13 teaspoon Sichuan Peppercorns
  • As required Salt And Pepper To Taste

Directions: Pork And Capsicum Hotpot Recipe

Cooking Directions

  • STEP 1.In a bowl, marinate the pork with soy sauce, ginger, and garlic for 30 minutes.
  • STEP 2.Heat oil in a hotpot or large skillet over medium heat.
  • STEP 3.Add the marinated pork and cook until browned.
  • STEP 4.Add the capsicums and stir-fry for a few minutes until slightly softened.
  • STEP 5.Pour in the chicken broth and bring to a simmer.
  • STEP 6.Add the spices such as star anise, cinnamon, and Sichuan peppercorns.
  • STEP 7.Cover and let the hotpot simmer for about 20 minutes until the flavors meld together.
  • STEP 8.Serve the Pork and Capsicum Hotpot hot with steamed rice or noodles.
  • STEP 9.Enjoy!

Cooking Tips

  • For extra heat, add some chili flakes or sliced chili peppers.
  • Feel free to add other vegetables like mushrooms or baby corn for more variety.
  • Adjust the seasoning according to your taste preferences.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the hotpot in a pot or microwave until heated through before serving.
  • Garnish with fresh cilantro or spring onions for added freshness.
Nutrition
value
408
calories per serving
25 g Fat37 g Protein10 g Carbs4 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    37g
  • Carbs
    10g
  • Fiber
    4g

MacroNutrients

  • Carbs
    10g
  • Protein
    37g
  • Fiber
    4g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    109mg
  • Iron
    6mg
  • Vitamin A
    922mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    85mg
  • Manganese
    1mg
  • Phosphorus
    348mg
  • Selenium
    65mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp