The 'Salt Butter Lettuce Hotpot' will change your perception of lettuce. It's an exquisite hotpot featuring crisp lettuce and pork belly in a flavorful salt butter soup seasoned with bonito and chicken stock. The aroma of garlic and butter stimulates the appetite, making it a healthy and delicious dish where you can enjoy plenty of vegetables.
Ingredients
Main Ingredients (2 servings)
- Pork belly 200g
- Garlic 10g
- Lettuce 250g
- Butter 10g
Seasonings
- [A] Water 350ml
- [A] Sake 2 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Chicken stock powder 2 tsp
- [A] Salt 1/3 tsp
- [A] Bonito powder 2g
- [A] Black pepper to taste
Steps
- Mince 10g of garlic.
- Tear 250g of lettuce into bite-sized pieces. [Chef's Tip!] Tearing creates jagged edges, allowing the lettuce to absorb more soup.
- Cut 200g of pork belly in half.
- Heat a small amount of oil in an earthenware pot, then sauté the minced garlic over medium-low heat.
- Once the garlic is fragrant, add 350ml of water and bring to a boil.
- Add 2 tbsp sake, 1 tbsp Mirin (Sweet Rice Wine), 2 tsp chicken stock powder, 1/3 tsp salt, 2g bonito powder, and black pepper to taste, then add the pork belly and simmer.
- Once it boils and scum appears, carefully remove it. [Chef's Tip!] If you want a clear, salt-based soup, removing the scum will prevent the meat's bitterness from being noticeable.
- Once the simmered pork is cooked through, add a suitable amount of the torn lettuce and quickly cook it.
- Season with a pinch of salt if desired, and enjoy while adding the remaining lettuce as you go.
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