Chilled Pork Shabu Shabu

The perfect keto low carb summer dish – chilled pork shabu shabu!

Japanese style shabu shabu seems to be the newest Japanese food trend.  In the last 5 years or so, we’ve been seeing shabu shabu restaurant popping up everywhere and there seems to be no end in sight!

And for those aren’t familiar with the dish, shabu shabu is a dashi based hot pot where you dip various meats and vegetables into a pot similar to fondue.

Chilled Pork Shabu Shabu

Aside from tasting great and being super easy to prepare, it’s actually a low-carb/keto gift from heaven!

It’s really low in carbs, easy to make, delicious and filling.  To be honest, we have this quite dish often in our household especially when we’ve been recipe testing in our kitchen all day and don’t really feel like cooking dinner.

It’s also the dish that always kept the ‘Mrs’ glucose levels within range when she had gestational diabetes.

Chilled Pork Shabu Shabu LowCarbingAsian Pic 1

We of course have many different variations and sauces for shabu shabu, but we’re waiting for the winter time to release all of those!

So for now, we thought it’d be more fitting to release our summer version of shabu shabu with LCA’s Chilled Pork Summer Shabu Shabu!

Our version of the cold shabu takes the taste of the hot version and makes it more suitable for the summertime.

It’s made with chilled ginger-infused pork in a semi-sweet citrus ponzu dipping sauce that’s sure to keep you feeling nice and cool!

Chilled Pork Shabu Shabu LowCarbingAsian Pic 2

All this comes out to ~4g per serving and more than filling enough to be a complete meal!

The special ingredients needed for this recipe are Swerve/Monkfruit, Ponzu, Japanese Sake and optional yuzu.  All these can be picked up on Amazon (aside from Japanese sake) or a local Asian Supermarket.

Note – You can usually get thinly sliced pork at your local Asian supermarket under packages labeled shabu-shabu.  You can use whatever cut you prefer, but most common for shabu-shabu are shoulder, butt, and pork belly.

Now, let’s get cooking!

Prepping Time 10M

Cooling Time 5M

Cooking Time 10M

Total Time 25M

Net Carb/Serv ~4g

Servings 1

Ingredients

Shabu

  • 1/2 lbs Thinly Sliced Pork Cut of Choice (about 1/8 inch thickness)
  • 4-6 Leaves of Napa/Chinese Lettuce
  • 1-2 Head of Baby Bok Choy (small)
  • 1/2 Inch of Ginger
  • 4 Cups Water
  • 2 tbsp Japanese Sake
  • 1/2 tsp Salt

Sauce

  • 3 tbsp Ponzu
  • 1 tbsp Shabu Soup Broth
  • 1 1/4 tsp Swerve/Monkfruit
  • 1 Garlic Clove
  • 1/4 Inch of Ginger
  • 1 Stalk Green Onion
  • 1/2 tsp Yuzu (optional)

Directions

1) Gather all the ingredients.

Chilled Pork Summer Shabu Shabu Recipe (26)

2) Take 1/2 inch of unpeeled ginger and finely slice.  Add into a large stove top pot along with water, Japanese Sake, salt.  Bring the pot to boil and once boiling, reduce to simmer.

Chilled Pork Summer Shabu Shabu Recipe (18)

3) In the meantime, wash each leaf of napa/Chinese lettuce and bok choy very well.  Cut napa and bok choy into ~2-inch sections as pictured below.   Bring stove top pot from step 2) back to boil and add vegetables followed by thinly sliced pork.  Cook for 4-7 minutes until vegetables and pork are done to liking.  Next, transfer pork and vegetables onto a serving plate and place in the fridge to chill (about 5-10 minutes).   Set aside 1 tbsp of the broth.  You can discard the rest or use it as a base for Tonjiru soup.

Chilled Pork Summer Shabu Shabu Recipe (18)

Chilled Pork Summer Shabu Shabu Recipe (20)

4) In a small mixing bowl, combine reserved shabu soup broth with Swerve/Monkfruit and combine until Swerve/Monkfruit is melted.  Once melted, add in Ponzu and optional Yuzu.  Note – depending on the brand of Ponzu you are using, it may only need 1/4 of the Swerve/Monkfruit listed.  Kikkoman Ponzu will need less where Mizkan Aji Ponzu will use the full amount listed.  So make sure to taste and adjust as needed.

Chilled Pork Summer Shabu Shabu Recipe (40)

Chilled Pork Summer Shabu Shabu Recipe (41)

5) Finely chop green onions and transfer to the small mixing bowl.

Chilled Pork Summer Shabu Shabu Recipe (42)

6) Grate garlic and 1/4 inch ginger with a grater and transfer into the small mixing bowl.  Give sauce a nice mix and set aside.

Chilled Pork Summer Shabu Shabu Recipe (21)

Chilled Pork Summer Shabu Shabu Recipe (25)

7) Once ready to enjoy, take a piece of vegetable or meat and dip into the dipping sauce.  Best enjoyed chilled!

Chilled Pork Summer Shabu Shabu Recipe (32)

Hope you enjoy your low-carb/keto Chilled Pork Summer Shabu Shabu!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Chilled Pork Shabu Shabu

Chilled Pork Shabu Shabu

The BEST Asian Low-Carb/Keto recipe for Chilled Pork Shabu Shabu. Enjoy this delicious meal at only ~4g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Japanese
Keyword: cold shabu shabu, homemade shabu, keto shabu shabu, low carb shabu shabu, pork shabu shabu, sugar free shabu sauce
Prep Time: 10 minutes
Cook Time: 5 minutes
Cooling Time: 10 minutes
Total Time: 25 minutes
Servings: 1
Print Recipe
Calories: 671kcal

Ingredients

Shabu

  • 1/2 lbs Pork Thinly Sliced
  • 4-6 Leaves Napa Chinese Lettuce
  • 1-2 Head Baby Bok Choy small
  • 1/2 Inch Ginger
  • 4 Cups Water
  • 2 tbsp Japanese Sake
  • 1/2 tsp Salt

Sauce

  • 3 tbsp Ponzu
  • 1 tbsp Shabu Broth
  • 1 1/4 tsp Swerve/Monkfruit
  • 1 Clove Garlic
  • 1/4 Inch Ginger
  • 1/2 Stalk Green Onion
  • 1/2 tsp Yuzu optional

Instructions

  • Gather all the ingredients.
  • Take 1/2 inch of unpeeled ginger and finely slice. Add into a large stove top pot along with water, Japanese Sake, salt. Bring the pot to boil and once boiling, reduce to simmer.
  • In the meantime, wash each leaf of napa/Chinese lettuce and bok choy very well. Cut napa and bok choy into ~2-inch sections as pictured below. Bring stove top pot from step 2) back to boil and add vegetables followed by thinly sliced pork. Cook for 4-7 minutes until vegetables and pork are done to liking. Next, transfer pork and vegetables onto a serving plate and place in the fridge to chill (about 5-10 minutes). Set aside 1 tbsp of the broth. You can discard the rest or use it as a base for Tonjiru soup.
  • In a small mixing bowl, combine reserved shabu soup broth with Swerve/Monkfruit and combine until Swerve/Monkfruit is melted. Once melted, add in Ponzu and optional Yuzu. Note - depending on the brand of Ponzu you are using, it may only need 1/4 of the Swerve/Monkfruit listed. Kikkoman Ponzu will need less where Mizkan Aji Ponzu will use the full amount listed. So make sure to taste and adjust as needed.
  • Finely chop green onions and transfer to the small mixing bowl.
  • Grate garlic and 1/4 inch ginger with a grater and transfer into the small mixing bowl. Give sauce a nice mix and set aside.
  • Once ready to enjoy, take a piece of vegetable or meat and dip into the dipping sauce. Best enjoyed chilled!

Video

Nutrition

Calories: 671kcal | Carbohydrates: 5g | Protein: 40g | Fat: 48g | Saturated Fat: 18g | Cholesterol: 163mg | Sodium: 2371mg | Potassium: 924mg | Fiber: 1g | Sugar: 2g | Vitamin A: 416IU | Vitamin C: 34mg | Calcium: 146mg | Iron: 2mg

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