Recipe

Chinese Pork & Vegetable Hot Pot

Recipe Information

Total Time: 

3 3/4-6 3/4 hours

Servings: 

6, 1 generous cup each

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.

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 Notes)
  • 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 Notes) or 1 teaspoon aniseed
  • 1 cinnamon stick
  • 4 teaspoons cornstarch mixed with 2 tablespoons water
  • 2 tablespoons toasted sesame seeds, (see Notes) for garnish

Preparation

  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.

Tips & Notes

  • Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” —it can be surprisingly high in sodium. Instead, purchase medium or dry sherry that's sold with other fortified wines.
  • Star anise (named for its star-shaped pods) lends a distinctive licorice-like flavor to numerous Asian dishes. The pods come from a small evergreen tree that is native to China. Look for star anise in the bulk spice section.
  • Sesame seeds can be purchased already toasted. If you can't find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutritional Information

Calories: 390, Carbohydrates: 14 g., Fat: 22 mg., Saturated Fat: 8 mg., Monounsaturated Fat: 10 mg., Protein: 32 mg., Cholesterol: 111 g., Fiber: 2 g., Postassium: mg., Sodium: 537 mg., Added Sugars: mg.