Chinese Pork & Vegetable Hot Pot |
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Prep Time: 40 Minutes Cook Time: 360 Minutes |
Ready In: 400 Minutes Servings: 6 |
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I love this crockpot recipe. Even the cheapest cuts of pork will work here! Recipe is from Eating Well magazine. 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.
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