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pin lo

Cookymom avatar
Recipe by
Maria Espravnik
@Cookymom
Warrensburg, MO

Asians like to sit around a table talk some, eat some, laugh some…Its in the heritage, genes, DNA,blood.. Anyways, this is just condusive to those dinner table talking tradition. Every Asian country has a different twist/style of this basic. They also have different names for it Jeongol, shabu -shabu,.. It all begins with this basic stock type soup base. We cook the precut, presliced, prepared meats,veggies, sides (tofu..) In the boiling stock at the table. As each area has a different style so does each family. Every home different style

yield 4 /6
prep time 10 Min
method Fondue

Ingredients For pin lo

  • 1 lb
    soup bones
  • 1 lb
    chicken bones
  • 1 lb
    pork bones
  • 4 c
    water
  • 2 Tbsp
    pepporcorns
  • 1 tsp
    salt
  • 1/2 bunch
    chinese cabbage sliced
  • 1/2 bunch
    bok choy, sliced
  • 1/4 bunch
    bean sprouts, fresh
  • 1/8 c
    rice wine or rice vinegar
  • 1/4 clove
    garlic
  • 1 stalk
    green onions
  • 4 slice
    ginger

How To Make pin lo

  • 1
    Place everything in pot with the water.
  • 2
    Heat it up to a rapid boil
  • 3
    Turn down heat simmer 30 mins/1hr slowly and check it , keep an eye on it
  • 4
    Take it off the heat. Remove all solids. No straining broth. But let broth cool (or cook night before & fridge it) if you re removing fat layer
  • 5
    Reserve the veggies and Flavorings for later use.
  • 6
    The bones can be reused for another day or discarded either way
  • 7
    Have on hand sliced meats, sliced veggies, tofu, a variety of condiments
  • 8
    Reheat to boiling when ready to eat. Cook the meats, veggies at the table
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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