Chinese Pork & Vegetable Hot Pot

Follow ACE On
Healthy Living

GET IN THE KNOW WITH ACE

Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro
VIEW MORE

Change Location

Healthy Recipes
Provided by

< BACK
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.


Comments