Pork Offal Hot Pot
Pork Offal Hot Pot is a traditional Chinese dish, particularly popular in Cantonese and Sichuan cuisine, where various pork organs like liver, heart, intestines, and stomach are simmered in a flavorful, often spicy broth. It's typically served as a communal meal where diners cook the fresh offal and accompanying vegetables in the bubbling pot at the table.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates. It's an excellent source of iron, vitamin B12, and zinc, but the calorie count can vary widely depending on the broth's oil content and specific organs used, generally ranging from 300 to 500 calories per serving.
Nutrition breakdown
| Calories | 420 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 980 mg |
| Iron | 6.5 mg |
| Vitamin B12 | 18 µg |
| Zinc | 5.2 mg |
| Selenium | 42 µg |
| Phosphorus | 310 mg |
| Vitamin A | 250 µg |
| Copper | 0.4 mg |
| Niacin (B3) | 8.5 mg |
Per 1 bowl (300 g) with broth and mixed offal · estimated, varies by recipe
💡 What's interesting
Culturally, this dish embodies the 'nose-to-tail' eating philosophy, minimizing waste and celebrating the use of every part of the animal. Nutritionally, organ meats are often called 'nature's multivitamins' due to their exceptionally dense concentration of micronutrients compared to muscle meat.
