Know Your Meat Cuts - Hot Pot Meat

Essential Hot-Pot Ingredients: Perfect Choices for Dipping, Broths, Noodles, and More

The beauty of a hot pot lies in its variety—you can add an exciting range of ingredients to suit all tastes. From rich meats to fresh vegetables, a mix of flavours and textures is essential for a memorable hot-pot meal. While beef and seafood are often the stars, balancing them with lighter ingredients, like greens and other vegetables, is key to a well-rounded feast.

Meat: The Heart of the Hot Pot

While vegetables enhance the meal, it’s the meats that often take centre stage. Beef, pork, lamb, and chicken all work beautifully in a hot pot, and they’re best enjoyed when sliced paper-thin. Dip these tender slices briefly in the broth, and they’re ready in seconds. Here’s a closer look at popular hot-pot meat choices:

• Beef: Choose fatty cuts like brisket, short rib, or ribeye for a melt-in-the-mouth experience. Look for pre-sliced “hot pot beef” or “fatty beef” at your local Asian market. For a unique texture, Asian-style tendon meatballs, with their bouncy bite, make an interesting addition.
• Lamb: In some regions of China, lamb is as beloved as beef. Shoulder and leg cuts, thinly sliced, are perfect for hot pot, taking just seconds to cook in the broth. Their tender, rich flavour pairs especially well with spicy or herbal broths.
• Chicken: Both white and dark meat work well. Slice breast or thigh meat to a thickness of one-eighth to one-quarter inch. This versatile option absorbs broth flavours and cooks quickly.
• Pork: For pork lovers, loin and belly are must-haves. Like beef and lamb, these cuts are best when sliced paper-thin, offering a savoury richness that complements other ingredients.

Vegetables: Light, Flavourful Additions

Vegetables are essential in hot pot, providing a fresh balance to the richness of the meats. Almost any vegetable works, from leafy greens to root vegetables. They enhance the flavour of the broth and add colour and nutrition to the spread.

• Greens: Bok choy, napa cabbage, spinach, and watercress are popular choices.
• Mushrooms: Enoki, shiitake, and oyster mushrooms add earthy flavours and unique textures.
• Root Vegetables: Daikon radish, carrots, and taro bring a subtle sweetness and hearty texture to the broth.

Noodles: The Finishing Touch

While rice is a simple option, noodles are the traditional choice for hot pot. Each variety brings its own texture and taste:

• Ho Fun: Wide, white noodles that soak up the broth’s flavour.
• Needle Noodles: Transparent noodles shaped like thick needles, offering a chewy texture.
• Rice Stick Noodles: Also called banh pho or fresh pho noodles, these are light and absorb the broth well.

Fresh noodles cook in under a minute, while dried vermicelli and other dried rice noodles should be pre-boiled and rinsed with cold water for the best texture.

Broth: The Foundation of Flavour

The broth ties all the ingredients together, making it a crucial part of any hot-pot experience. A simple chicken broth, either homemade or shop-bought, is a great choice, enhanced with daikon, carrots, corn, and a few slices of ginger for added depth. For a richer taste, try a spicy Sichuan broth or a herbal mushroom broth to bring out the flavours of your ingredients.

NZ Premium Grass-Fed Striploin Hot Pot Slices (300g)

NZ Premium Grass-Fed Lamb Shoulder Hot Pot Slices (300g)

Duroc Pork Collar Hot Pot Slices (300g) | Spanish Hormone Free