Chilled Pork Summer Shabu Shabu LowCarbingAsian Cover 2

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.

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. 

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!

Chilled Pork Summer Shabu Shabu Pin 1

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! 

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

Chilled Pork Summer Shabu Shabu LowCarbingAsian Pic

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 (1)

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) While waiting for the plate to chill, finely chop green onions and transfer to a small mixing bowl.

Chilled Pork Summer Shabu Shabu Recipe (7)

5) Grate garlic and 1/4 inch ginger with a grater and transfer into the small mixing bowl.  Combine Ponzu, 1 tbsp of shabu broth, Swerve/Monkfruit and optional Yuzu, mix well and place inside the fridge until ready to enjoy.  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 (21)

Chilled Pork Summer Shabu Shabu Recipe (21)

Chilled Pork Summer Shabu Shabu Recipe (15)

6) 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 (23)

Hope you enjoy our Keto Chilled Pork Summer Shabu Shabu! 

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

Join us on Facebook to be part of our interactive Ketolife discussion & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Chilled Pork Summer Shabu Shabu Pin 2

Chilled Pork Summer Shabu Shabu LowCarbingAsian Cover 2

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: ketohotpot, ketojapanesevegetables, ketoshabu, lowcarbhotpot, lowcarbjapanesevegetables, lowcarbshabu
Prep Time: 10 minutes
Cook Time: 5 minutes
Cooling Time: 10 minutes
Total Time: 25 minutes
Servings: 1
Print Recipe

Ingredients

Shabu

  • 1/2 lbs Thinly Sliced Pork Cut of Choice about 1/8 inch thickness
  • 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.
  • While waiting for the plate to chill, finely chop green onions and transfer to a small mixing bowl.
  • Grate garlic and 1/4 inch ginger with a grater and transfer into the small mixing bowl. Combine Ponzu, 1 tbsp of shabu broth, Swerve/Monkfruit and optional Yuzu, mix well and place inside the fridge until ready to enjoy. 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.
  • Once ready to enjoy, take a piece of vegetable or meat and dip into the dipping sauce. Best enjoyed chilled!

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*