- 2 cups baby carrots
2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 14-ounce can reduced-sodium chicken broth
1/2 cup water
1/4 cup reduced-sodium soy sauce
3 tablespoons medium or dry sherry
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2-4 teaspoons Chinese chile-garlic sauce
4 cloves garlic, minced
1 star anise pod or 1 teaspoon aniseed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds, for garnish
- Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
- Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.
Nutritional information per serving: 332 calories; 17 g fat (6 g sat, 7 g mono); 91 mg cholesterol; 15 g carbohydrates; 29 g protein; 2 g fiber; 538 mg sodium; 613 mg potassium.
- Main Dishes, Pork