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

Previous Next

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.

*** Explore more CHINESE PORK & VEGETABLE HOT POT Recipes »

Comment
Leave a comment

Abdul Raziq

[email protected]

This dish was a bit bland for my taste. I think I'll add some more spices next time.

Yaseen Yaseen

[email protected]

I'm not a big fan of spicy food, but this hot pot was surprisingly mild. The broth was flavorful and the vegetables were cooked perfectly.

Cynthia Jones

[email protected]

This hot pot is so easy to make. I just threw everything in my slow cooker and let it cook all day. It was perfect for a busy weeknight meal.

enock chanda

[email protected]

I've made this dish several times now, and it's always a hit. My family loves the flavorful broth and the tender vegetables. I usually serve it with rice or noodles.

Donald Gibson

[email protected]

This is one of those dishes that just screams 'comfort food'. It's savory, hearty, and packed with vegetables. I love that I can customize it to my liking by adding different types of vegetables and protein. This time I added some shrimp and baby bok

Name

Message