Hot pots are a super popular dish all over Asia. Meat, fish, vegetables, tofu and noodles or rice are generally put into a pot of hot and simmering broth and cooked right at the table.
Our contributor Miss Aier from Nagaland has a soft spot for Korean and Japanese cuisines and this particular ‘Spicy Hot Pot’ dish, inspired by the same, is great for a homecooked lunch for yourself, or with friends or a family dinner party.
Whether you’re experiencing the hot summer heat or living up in the hills in the cold and rainy monsoons, this hot and spicy dish is perfect for you! Read on to browse through this recipe by Aier and fill your tummy with this comforting and steaming bowl of smoked pork, rice balls and veggies.
Cooking time: 30 minutes; Serves: 2
- 3 large pieces of smoked pork
- 2 pieces of dried anchovies
- A small bowl of cooked rice
- 2 half boiled eggs
- 1 red and green chill each (or to taste)
- 1 medium sized tomato
- 1 teaspoon of Raja Mirchi paste
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1.5 teaspoon of paprika powder
- A few sheets of roasted seaweed
- A few sprigs of spring onion, as per your taste
- Salt to taste
Ingredients (Clockwise from left): Dried anchovies, Fish sauce, paprika powder, chopped spring onions, green chilly, eggs, rice balls, sesame oil and roasted seaweed
Preparation for the Rice Balls and Smoked Pork:
- Cook the rice and let it cool down a little bit. Then roughly mash up the rice in a mortar and pestle until it becomes a paste. Then roll the rice paste into bite-sized balls.
- Cook the dried smoked pork pieces with a pinch of salt in a pressure cooker or pot of boiling water. Keep aside the remaining water in a ‘hot pot’ as that will be used as the meat broth.
Directions to Make the Hot Pot:
- In a deep and flat pan, pour the meat broth and bring it to the boil.
- Add the dried anchovies. Keep the heat at medium
- Add the chilies, tomatoes, sugar, fish sauce, Raja Mirchi paste, salt and paprika powder. Cook the broth for 5 minutes.
- Then put the rice balls and the pork slices into the broth.
- Cook for 8-10 minutes.
- Just before turning off the heat, add the half boiled eggs into the dish.
- Garnish with the roasted seaweed and spring onions.
Your spicey Korean Hot Pot is ready to eat. Serve it hot straight from the pan! Don’t forget to tell us when you try this recipe and let us know how you liked it by tagging Roots&Leisure on social media 🙂 Watch the Making of the Hot Pot in action (video below)
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- Spicy Korean Hot Pot Cooked Naga Style With Leftover Rice and Smoked Pork - September 22, 2018