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!
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!
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
Directions
1) Gather all the ingredients.
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.
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.
4) While waiting for the plate to chill, finely chop green onions and transfer to a small mixing bowl.
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.
6) Once ready to enjoy, take a piece of vegetable or meat and dip into the dipping sauce. Best enjoyed chilled!
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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Chilled Pork Shabu Shabu
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!
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