Chinese Pork Vegetable Hot Pot Recipes

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CHINESE PORK & VEGETABLE HOT POT



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

CHINESE PORK & VEGETABLE HOT POT



CHINESE PORK & VEGETABLE HOT POT image

Categories     Soup/Stew     Pork     Stew     Low Cal     Fall     Winter

Yield 6 Generous Servings

Number Of Ingredients 17

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

Steps:

  • 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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