Chinese Pork & Vegetable Hot Pot Recipe

Name: Chinese Pork & Vegetable Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Chinese Pork & Vegetable Hot Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Pork & Vegetable Hot Pot

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