Best 2 Chinese Pork Vegetable Hot Pot Recipes

In the realm of culinary delights, Chinese pork vegetable hot pot emerges as a symphony of flavors, a comforting and convivial dish that brings people together around a steaming pot. This versatile and customizable dish captivates the senses with its aromatic broth, tender pork, and an array of vegetables, each ingredient contributing its unique charm to the harmonious ensemble. Whether you seek a spicy Szechuan sensation or a milder Cantonese experience, this culinary journey promises to transport your taste buds to the heart of China's culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE PORK & VEGETABLE HOT POT

Chinese Pork & Vegetable Hot Pot image

I love this crockpot recipe. Even the cheapest cuts of pork will work here! Recipe is from Eating Well magazine.

Provided by Pinay0618

Categories Pork

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 cups baby carrots
2 medium turnips (8 ounces total)
2 1/4 lbs boneless pork shoulder, trimmed and cut into 1 1/2-inch chunks
1 bunch scallion, 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 dry sherry
4 teaspoons brown sugar
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
2 -4 teaspoons chinese chili-garlic sauce
4 garlic cloves, minced
1 star anise, pod or 1 teaspoon anise seed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds, for garnish

Steps:

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.

Nutrition Facts : Calories 532, Fat 37.2, SaturatedFat 12.4, Cholesterol 120.9, Sodium 558.1, Carbohydrate 15.5, Fiber 3.6, Sugar 7.6, Protein 32.5

CHINESE PORK & VEGETABLE HOT POT

CHINESE PORK & VEGETABLE HOT POT image

Categories Soup/Stew Pork Stew Low Cal Fall Winter

Yield 6 Generous Servings

Number Of Ingredients 17

Ingredients

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, (see Ingredient Note)
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, (see Ingredient Note) or 1 teaspoon aniseed
1 cinnamon stick
4 teaspoons cornstarch mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish

Steps:

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.

Tips:

Choose the right cut of pork: Pork shoulder, pork belly, and pork loin are all good options for hot pot. Pork shoulder is the most flavorful but also the fattiest, while pork belly is very fatty but has a rich flavor. Pork loin is the leanest and most tender cut of pork.
Slice the pork thinly: This will help it cook quickly and evenly in the hot pot.
Marinate the pork: Marinating the pork in a mixture of soy sauce, rice wine, ginger, and garlic will help to tenderize it and add flavor.
Use a variety of vegetables: Some good options for hot pot vegetables include bok choy, Chinese cabbage, spinach, mushrooms, and carrots.
Don't overcrowd the hot pot: If you put too much food in the hot pot at once, it will not cook evenly. Cook the food in batches if necessary.
Serve the hot pot with a variety of sauces: Some good options for hot pot sauces include soy sauce, rice vinegar, chili oil, and sesame oil.

Conclusion:

Chinese pork vegetable hot pot is a delicious and easy-to-make dish that is perfect for a party or a weeknight meal. With a few simple ingredients, you can create a flavorful and healthy meal that everyone will enjoy. So next time you're looking for a new and exciting way to cook pork, give Chinese pork vegetable hot pot a try.