How to Marinate Shabu Shabu Pork for Maximum Flavor

As a huge fan of Japanese cuisine, shabu shabu is one of my all-time favorite dishes. There’s nothing quite like gathering around a steaming hot pot with family and friends, cooking thin slices of meat and veggies, and dipping them in flavorful sauces.

While beef is the more popular protein for shabu shabu, I actually prefer using pork The meat is just as tender, but with a richer, sweeter flavor that pairs perfectly with the mild dashi broth

However, not all pork is created equal when it comes to shabu shabu. The key is marinating the meat properly to infuse it with flavor and tenderize it before cooking. After much trial and error, I’ve honed in on the perfect marinade recipe specifically for pork shabu shabu.

In this article, I’ll walk you through my simple marinating method that takes the already delicious dish to new heights of porky perfection. Let’s get started!

Why Marinate for Shabu Shabu?

Marinating serves a couple important purposes when making shabu shabu especially with pork

• Infuses flavor – Since the shabu shabu broth itself is very mildly seasoned, the marinade provides a chance to impart flavor into the meat. This adds much needed taste that gets seared in during the quick cooking process.

• Tenderizes the meat – Pork shoulder or belly are common shabu shabu cuts. Marinating helps break down the connective tissue in the meat, ensuring each piece comes out tender and juicy.

• Enhances umami – Umami-rich ingredients in the marinade boost the savory depth of the pork. This gives it a more well-rounded, meaty flavor.

Choosing the Right Pork for Shabu Shabu

The cut of pork you select is important, as you want the meat to cook quickly while remaining tender. Here are the best options:

• Pork shoulder – A moderately fatty cut that stays juicy. Choose boneless for easier slicing.

• Pork belly – Very marbled with fat, making it succulent with great mouthfeel.

• Pork loin – Leaner than the other cuts but still flavorful, with a hint of fat.

I prefer shoulder for its balance of fat and meat. Go with belly if you want utter decadence, or loin for something lighter. Either way, choose the freshest, highest quality pork you can find, preferably local and sustainably raised.

My Favorite Marinade for Pork Shabu Shabu

Through trial and error, I’ve landed on my perfect marinade recipe for infusing pork shabu shabu with flavor. Here’s an overview of the ingredients:

• Soy sauce – For salty umami and helping tenderize the meat. Use regular or low-sodium.

• Mirin – Sweet Japanese rice wine adds flavor and sheen.

• Sake – Softens the meat and boosts umami. Can substitute dry sherry.

• Ginger – The zing complements the pork beautifully. Grated fresh is best.

• Garlic – I use both minced garlic and garlic paste for maximum flavor.

• Sesame oil – A little goes a long way in providing nutty richness.

• Brown sugar – A touch of sweetness to balance and caramelize the pork.

This combination hits all the right notes – sweet, salty, aromatic, with a whisper of heat from the ginger. Adjust any ingredient to suit your tastes, but this is my ideal balance.

Step-By-Step Marinating Instructions

Marinating the pork properly is key for maximum flavor infusion. Follow these simple steps:

1. Slice the pork – Cut across the grain into very thin slices, about 1/8 inch thick. This allows for quick cooking in the shabu shabu pot.

2. Make the marinade – Whisk together the soy sauce, mirin, sake, ginger, garlic, sesame oil, and brown sugar until blended.

3. Marinate the meat – Place the pork slices in a shallow baking dish or zip top bag. Pour over the marinade, coating all of the meat.

4. Refrigerate – Cover and chill for at least 30 minutes, or up to overnight. The longer it marinates, the more flavor infused into the pork.

5. Drain and pat dry – Drain the excess marinade and pat the pork slices dry before cooking. Discard used marinade.

And that’s it! Simple but extremely effective. Now the pork is ready to cook into succulent, flavor-packed shabu shabu perfection.

Cooking Your Marinated Shabu Shabu Pork

Once marinated, the pork can be cooked in the shabu shabu pot along with veggies, tofu, and noodles. Here are some tips:

• Cook the pork slices in batches – don’t crowd the pot. Swish gently back and forth just until cooked through, about 1 minute.

• Resist overcooking, as the pork will toughen. It should still have a hint of pink inside.

• Dip the cooked pork into the sesame-ponzu dipping sauces. The marinade complements them beautifully.

• For the broth, I love using a basic kombu dashi. The marinated pork provides plenty of flavor on its own.

• Add cooked udon noodles at the end to soak up the tasty broth.

Favorite Vegetable and Side Pairings

Here are some of my favorite veggies and sides to cook alongside the marinated pork shabu shabu:

• Shiitake mushrooms
• Spinach
• Bok choy
• Napa cabbage
• Enoki mushrooms
• Carrots
• Tofu
• Sweet potato noodles
• Cooked udon noodles
• Steamed rice

I also love serving it with a chilled sake or crisp Japanese beer like Sapporo. A pot of green tea on the side is another fitting beverage.

Marinated Pork Shabu Shabu (Full Recipe)

To recap, here is my complete recipe for flavorful marinated pork shabu shabu. The simple marinade does wonders for infusing the meat with flavor!

Ingredients

• 1 lb boneless pork shoulder or belly, sliced thinly
• 1⁄4 cup soy sauce
• 3 tablespoons mirin
• 3 tablespoons sake
• 1 tablespoon grated fresh ginger
• 2 teaspoons minced garlic
• 1 teaspoon garlic paste
• 1⁄2 teaspoon sesame oil
• 1 tablespoon brown sugar

Instructions

1. Slice pork into very thin slices across the grain.
2. Make marinade: Whisk together soy sauce, mirin, sake, ginger, garlic, garlic paste, sesame oil, and brown sugar.
3. Place pork in baking dish or zip top bag. Pour over marinade and coat well.
4. Refrigerate 30 minutes up to overnight.
5. Drain pork from marinade. Pat slices dry. Discard used marinade.
6. Cook pork gently in simmering shabu shabu broth just until cooked through, 1 minute max.
7. Dip cooked pork into sesame-ponzu dipping sauces and enjoy!