Skip Nav
Disney
Try Snow White's Poison Candy Apples . . . If You Dare
Celebrity Chefs
12 Recipes You Can Make From Alton Brown's Latest Cookbook
Food News
6 Things You Never Knew About McDonald's, Straight From an Employee

Recipe For Chinese Pork and Vegetable Hot Pot

Sunday Slow Cooker: Chinese Pork and Vegetable Hot Pot

Don't have the patience for all that froufrou Valentine's Day stuff? Then keep the tail-end of your weekend low-key with a slow cooker supper that pays an ever-so-subtle homage to the Lunar New Year.

Start with a generous cut of budget-friendly pork shoulder and some Winter root vegetables, and simmer it for several hours in a stock spiced with cinnamon, anise, ginger, and garlic. Serve the comforting end product over noodles or rice when you read more.

Chinese Pork and Vegetable Hot Pot

Chinese Pork and Vegetable Hot Pot

Recipe For Chinese Pork and Vegetable Hot Pot 2010-02-12 13:52:04

Ingredients

  1. 2 cups baby carrots
  2. 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
  3. 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
  4. 1 bunch scallions, sliced, white and green parts separated
  5. 1 14-ounce can reduced-sodium chicken broth
  6. 1/2 cup water
  7. 1/4 cup reduced-sodium soy sauce
  8. 3 tablespoons medium or dry sherry
  9. 4 teaspoons brown sugar
  10. 2 tablespoons minced fresh ginger
  11. 1 tablespoon rice vinegar
  12. 2-4 teaspoons Chinese chile-garlic sauce
  13. 4 cloves garlic, minced
  14. 1 star anise pod or 1 teaspoon aniseed
  15. 1 cinnamon stick
  16. 4 teaspoons cornstarch mixed with 2 tablespoons water
  17. 2 tablespoons toasted sesame seeds, for garnish

Directions

  1. 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.
  2. 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.

Serves 6.

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.

Around The Web
Join The Conversation
piccolina983 piccolina983 7 years
Tried this tonight and it was amazing. The pork was so soft and juicy. I will totally be making this a monthly meal.
Classic Stir-Fry Recipes
Chicken Lettuce Wraps Recipe
Puerto Rican Pernil Recipe
Easy Slow-Cooker Bolognese
Easy Ways to Cook Meat
Ina Garten Dessert Recipes
How to Make a Poulard Souffle Omelet
Slow Cooker Recipe For Easy Meat Lasagna
Chili-Orange Beef Slow-Cooker Recipe
Quick and Filling Breakfast Recipes
From Our Partners
Latest Food
All the Latest From Ryan Reynolds