I had some left over hotpot stock I wanted to use, and some mushroom egg drop soup. And lots of veggies. Took out a 3inch chunk of pork belly. Very thinly sliced it. I find its best to do that when partially frozen. Marinated in about 2TBSP of my garlic chili sauce, put in the fridge about 6-8 hours.Fry up the pork belly by itself. Get it crisp and cooked up nice. Once cook take out of pan. Add your hotpot stock, mushroom egg drop soup, your veggies of your choice. Rice noodles. Turn the heat up. Cover and boil about 5 minutesStir in pork bellyCook couple more minutes. Now plate that up. We enjoyed it!
