| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 6g | 35g |
| sugars | fibre | protein | salt |
| 9g | 4g | 30g | 1.8g |
Why I Love Japanese Pork Shabu-Shabu
The dish I am sharing with you today draws on the Japanese tradition, while catering to adventurous palates like mine. Meet the delicious and comforting Pork Shabu-Shabu! Reminiscent of the simmered dishes that have warmed Montana winters in my childhood, there’s something wonderfully rustic and filling about this recipe. This particular Shabu-Shabu, with its hearty pork, fresh vegetables, an intriguing blend of sauces and udon noodles, always leaves me and my guests sated, and usually eager for leftovers. 
Adventure with Flavors
What I adore about Pork Shabu-Shabu is how it allows you to play with flavors. This dish is ultimately a hot pot, much like the ones you’d find in Szechuan cuisine. However, the Japanese version I am featuring today stands out with its unique sauces – the light, citrusy Ponzu and the ramen-like sesame sauce. Inspired by the incredible works of Chef Natsuki Shigeta known for his ability to merge global flavors into traditional Japanese dishes, I find Pork Shabu-Shabu to be the perfect balance between traditional authenticity and the culinary experimentation which I feel is at the heart of every great recipe.
A Dish for All Seasons
Even though the original Shabu-Shabu came with thin slices of beef, I opted for our star ingredient – Pork. The switch proved successful as the pork loin in the recipe provides a robust taste unlike any other, resulting in a wonderful mingling of textures and taste that elevates the entire dish. But let me assure you, this dish flavor is forever adaptable to your tastes. Depending on the season, mix and match vegetables or swap the protein to your liking. Perhaps, substitute chicken, or go all-vegetarian with firm tofu and mushrooms. The broth base is a great foundation for this incredible culinary play, and its benign flavor only enhances the juiciness of the pork and the vegetables’ freshness. It’s a recipe that truly encapsulates the spirit of comfort food and how it brings people together.
Works well coupled with a light Japanese appetizer like Chawanmushi (Steamed Egg Custard). The delicate flavors of the egg custard offset the rich taste of the Pork Shabu-Shabu, creating a wholesome, incredibly satisfying meal. While it certainly is an entree that stands on its own, because of its adaptability, it is an excellent choice for family dinners or fun get-togethers.
Let this Pork Shabu-Shabu be your introduction to a world where creativity is key, and the love for good food is universal.
What You’ll Need
- 1.5 lbs of thinly sliced pork loin
- 1 Napa cabbage
- 2 leeks
- 1/2 lb of enoki mushrooms
- 1/2 lb of shiitake mushrooms
- 8 oz. of tofu
- 1/4 cup of soy sauce
- 2 tablespoons of sake
- 1 tablespoon of mirin
- 1 tablespoon of sugar
- 1 cup of water
- 2 tablespoons of sesame oil
- 6 oz of udon noodles
- Bundle of green onions
- 1/4 cup of ponzu sauce
- 1/4 cup of sesame sauce
Method
Step One
Start by thinly slicing 1.5 lbs of pork loin if it’s not already sliced. Set this aside.
Step Two
Prepare your vegetables by chopping 1 Napa cabbage and 2 leeks. Clean 1/2 lb each of enoki and shiitake mushrooms. Finally, cut 8 oz. of tofu into cubes.
Step Three
In a large pot over medium-high heat, combine 1/4 cup of soy sauce, 2 tablespoons of sake, 1 tablespoon each of mirin and sugar, and 1 cup of water. This will be your soup base. Bring this mixture to a boil.
Step Four
Add vegetables to the boiling soup base. Wait for it to return to a boil and then lower the heat, allowing it to simmer. Let the vegetables cook until they are tender.
Step Five
In the meantime, heat up 2 tablespoons of sesame oil in a pan. Cook the thinly sliced pork in it until the slices are browned. Once cooked, add the pork to the soup.
Step Six
Lastly, cook 6 oz of udon noodles according to the package instructions. Add the cooked noodles to the soup as well.
Step Seven
Finish your Pork Shabu-Shabu by garnishing it with chopped green onions. Serve it hot with a side of ponzu sauce and sesame sauce for dipping.
