Chinese Pork & Vegetable Hot Pot

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Chinese Pork & Vegetable Hot Pot

Chinese Pork & Vegetable Hot Pot

The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a slow cooker. Typically, seasonings of anise, cinnamon and ginger distinguish these dishes. Pork shoulder becomes meltingly tender during the slow braise. Serve over noodles or brown rice, with stir-fried napa cabbage.

Serves 6

Prep Time 40 min

Total Time 225 min.

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 c reduced-sodium chicken broth
  • 1/2 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoon medium or dry sherry, (see Ingredient Note)
  • 4 teaspoons brown sugar
  • 2 tablespoon 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 tablespoon toasted sesame seeds, (see Ingredient Note) for garnish

Cooking Directions

Step 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.

Step 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.


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