CHINESE PORK & VEGETABLE HOT POT

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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

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

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