Chinese Pork & Vegetable Hot Pot

Submitted by Pinay0618

"I love this crockpot recipe. Even the cheapest cuts of pork will work here! Recipe is from Eating Well magazine."

 

• 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

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.

Reviews

[misty6786]

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.