Chinese Pork & Vegetable Hot Pot
- Ready In:
- 6hrs 40mins
- Ingredients:
- 17
- Serves:
-
6
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
directions
- 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.
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Reviews
-
I saw this on Eating Well also, but listing it here proved too time consuming. I like that it calls for turnips, which I have plenty of, but cannot stand if they are cooked the usual way. Using them in Asian dishes seems to help them taste much better. I would have kept the servings the same though.
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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