Hotpot is best enjoyed with many people, but not everyone knows how to make the hotpot appealing and flavorful to savor. Let’s get cooking with TasteVN to discover 2 ways to cook spicy sour rib hotpot and delicious kimchi, and how to change things up for your weekend meals!
1. Spicy Sour Rib Hotpot
Preparation
1 hour
Cooking
1 hour 20 minutes
Difficulty
Medium
Ingredients for Spicy Sour Rib Hotpot Serves 4 people
Pork ribs 300 gr (with cartilage) Pig stomach 300 gr Sausage 300 gr Mushrooms 500 gr (variety as desired) Fresh coconut water 1 fruit Lemongrass 5 stalks Ginger 50 gr Chili 7 fruits Green pepper 50 gr Sliced shallots 100 gr Shallots 50 gr Accompanying vegetables 500 gr (to taste)
How to choose ingredients for delicious sour and spicy rib hotpot
How to choose good tripe
- Choose tripe that is bright pink, without purple bruises, inflammation, or bulging. Avoid buying frozen stomachs as they will lose their crispiness.
- You should press the tripe with your hand; if it has immediate elasticity, has some liquid on the outside but is not sticky, then it can be selected.
- Observe the tripe for thickness, the inner lining of the tripe should be intact, without bumps or hard seeds, then it can be purchased.
How to choose good sausage casing
- Fresh sausage casing usually has a bright color, when pressed by hand, it shows elasticity and no slimy liquid comes out, and it should not have an unpleasant smell.
- Choose the smaller ones, with a tight and round casing, pinkish-white color, and the liquid inside should be milky white to avoid cases where the casing is bitter. Larger, thinner, flat parts with yellowish liquid are usually not fresh and will be tough and bitter when eaten.
How to Prepare Sour and Spicy Rib Hotpot
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Boil the Stomach and Intestines
When you buy the stomach and intestines, use salt and crushed ginger (or white wine) to rub and turn them inside out to clean the slime and odor. After that, rinse them with clean water. Repeat this process until you notice they are less slimy and smelly.
Next, boil water with a few slices of ginger (or crushed ginger), sliced shallots, 1 teaspoon of salt, 1/2 tablespoon of sugar, and 2 tablespoons of rice vinegar to boil the stomach and intestines until they reach your desired softness.
Finally, remove them and place them in a bowl of ice water to maintain the crispness and whiteness of the stomach and intestines.
In addition, when buying the spare ribs, you can ask the seller to chop them into pieces and just rinse briefly with salt water and clean water, then let them dry before cooking.
Tip: Adding rice vinegar while boiling the stomach and intestines makes them whiter and crispier when eaten.
See more: How to Clean Pig Stomach Without Odor, Crispy and 7 Delicious Dishes from Stomach.
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Preparation of vegetables
After the vegetables have been cleaned and washed, proceed as follows:
- Chili: crush it while keeping the whole fruit intact.
- Pineapple: slice into pieces about 0.5cm thick, fan-shaped.
- Lemongrass: crush it and then cut into pieces 3cm long.
- Sliced onion: cut into pieces 3cm long.
- Green pepper: take the peppercorns and crush them (do not grind them into powder).
- Accompanying vegetables are chosen according to the family’s preferences: water spinach, bok choy, banana flower, kèo nèo,… Buy them and remove any wilted or damaged leaves, then soak in salt water for 10 minutes and rinse clean.
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Stir-frying tender ribs
Add 1 tablespoon of cooking oil to the pot to sauté the shallots, green peppers, lemongrass, and chili until fragrant, then add the sliced pineapple and stir evenly.
Then, add all the prepared ribs along with 1/2 tablespoon of chili sauce, 1/2 tablespoon of sugar, and 1 teaspoon of chili powder, stir-fry until the ribs are seared.
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Cooking the hot pot broth
You put in the pot 1 piece of fresh coconut, 1 tablespoon of water, 1 teaspoon of salt, 2 tablespoons of sugar, 3 tablespoons of fish sauce, and 2 teaspoons of monosodium glutamate, stir well and cook over medium (or low) heat until the pork ribs are tender to your liking.
Finally, add 5 tablespoons of rice vinegar before turning off the heat to create a light sour taste for the broth.
Meanwhile, cut the stomach and the pork sausage into bite-sized pieces.
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Finishing the dish
You can ladle the hot pot broth into a electric hot pot, sprinkle a little chopped green onion and fresh pepper. Arrange various vegetables and mushrooms served with vermicelli, fresh pho, or instant noodles according to your preference.
Sour spicy pork rib hot pot has the rich and crispy texture of pork ribs, the chewy texture of the stomach and pork sausage, combined with the sweet and slightly sour broth. This is a must-have hot pot dish on the dining table during hot sunny days!
2. Kimchi Pork Rib Hot Pot
Preparation
30 minutes
Cooking
1 hour 40 minutes
Difficulty
Medium
Ingredients for Kimchi Rib Hotpot Serves 4 people
Rib bones 500 gr (or short ribs) Pork bones 300 gr (chicken) Kimchi 500 gr Shiitake mushrooms 300 gr Enoki mushrooms 300 gr Firm tofu 200 gr Garlic 10 gr
How to choose delicious mushrooms for the dish
How to choose good shiitake mushrooms
- You should choose large caps, brown in color, and fresh mushrooms (not dried for a sweeter taste).
- No scratches on the caps, no bad smell, or bruising.
How to choose good enoki mushrooms
- You should buy mushrooms at reputable stores or supermarkets to ensure quality.
- Always check the expiration date on the mushroom packaging to ensure safety and avoid poisoning.
- Choose fresh mushrooms, not bruised, with stems that are not separated or crumbling, especially check that there is no slimy water on the mushrooms.
How to cook Kimchi Rib Hotpot
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Simmering the broth
Wash the pork bones (or chicken bones), then simmer the bones with water to make about 1.5 liters of broth.
Additionally, for the rib bones, after washing them clean and cutting them into bite-sized pieces, you can simmer them together with the broth to enhance the sweetness of the broth and make the rib bones softer when cooking kimchi hotpot.
Simmer the bones for 2 – 3 hours, regularly skimming off the foam to keep the broth clear. After boiling, strain to obtain the clear broth.
Tip: When taking out the rib bones, you should place them in a bowl of ice water to prevent them from browning and drying out when left outside for a long time before cooking the hotpot. -
Preparation of ingredients
You prepare the ingredients as follows:
- Shiitake mushrooms: wash clean, cut off the dirty stems and if they are large, you can cut them in half.
- White tofu: cut into large pieces.
- Enoki mushrooms: remove the dirty stems, wash clean, and let drain.
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Stir-frying kimchi
Add 1 tablespoon of cooking oil to the pot to sauté the chopped garlic until fragrant, then add a little kimchi and stir-fry evenly.
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Cooking the hot pot broth
Pour all the broth (bone stock) into the kimchi frying pot, and add 1/2 tablespoon of chili powder, 1/2 tablespoon of salt, 1 tablespoon of sugar, and 1 tablespoon of seasoning, and stir well.
Next, add the cartilage ribs and the remaining kimchi into the pot, stir well, and adjust the seasoning to your taste.
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Final product
The kimchi cartilage rib hot pot looks appealing with the red color of chili powder and especially the sour taste of kimchi. The cartilage ribs are chewy and fatty, enjoyed with soft white tofu and the sweetness of shiitake mushrooms. When eating hot pot, you should pair it with instant noodles instead of rice noodles for better flavor.
How to choose short ribs for delicious kimchi hotpot
- You should choose the cartilage ribs to make this hotpot tastier.
- The meat should be light pink, with no strange green or white colors.
- Avoid choosing meat with too much cartilage as it will make the dish tough.
- The cartilage should be off-white and have no strange smell or leakage.
Tips for successfully cooking spicy sour short rib hotpot with kimchi
- You should choose cartilage ribs and simmer them just enough to retain their crunchy texture when eating.
- Do not simmer the hotpot ingredients for too long to appreciate the sweetness of the vegetables.
- Season to your taste, as some people prefer a slightly sweet flavor when eating hotpot.
See more:
Thus, TasteVN has revealed 2 more secrets for you to cook spicy sour short rib hotpot with kimchi that will delight you and add a new dish for the weekend! Wishing you a delicious meal with your family and loved ones.
*Compiled and referenced information from various YouTube sources such as Delicious dishes every day and Feedy Vn.
