Rick'S Pork And Vegetable Hot Pots Recipe

Name: Rick'S Pork And Vegetable Hot Pots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fat-trimmed boned pork shoulder or butt; 3/4 pound slender eggplant; 1 red bell pepper (1/2 lb.); 1 onion (1/2 lb.); 1 tablespoon salad oil; 2 cloves garlic, minced; 2 carrots (6 oz. total), thinly sliced; 1/4 pound mushrooms, rinsed and quartered; 2 tablespoons hoisin sauce; 2 tablespoons shao hsing wine (rice wine) or dry sherry; 1 1/2 cups chicken broth; 1 teaspoon Asian (toasted) sesame oil; Soy sauce; Thinly sliced green onions

Servings: persons

1 pound fat-trimmed boned pork shoulder or butt
3/4 pound slender eggplant
1 red bell pepper (1/2 lb.)
1 onion (1/2 lb.)
1 tablespoon salad oil
2 cloves garlic, minced
2 carrots (6 oz. total), thinly sliced
1/4 pound mushrooms, rinsed and quartered
2 tablespoons hoisin sauce
2 tablespoons shao hsing wine (rice wine) or dry sherry
1 1/2 cups chicken broth
1 teaspoon Asian (toasted) sesame oil
Soy sauce
Thinly sliced green onions

1
Cut meat into 3/4-inch chunks.
2
Trim and discard eggplant stems. Cut eggplant into 3/4-inch chunks.
3
Stem and seed bell pepper. Cut into 3/4-inch chunks.
4
Peel onion and cut into 3/4-inch chunks.
5
Place a 5- to 6-quart pan over high heat. Add 2 teaspoons oil and swirl to coat pan. Add pork and garlic; stir occasionally until lightly browned, 10 to 15 minutes. Pour from pan into a bowl.
6
To pan, add 1 teaspoon oil, onion, carrots, and mushrooms; stir-fry over high heat until onion begins to brown, about 10 minutes.
7
Add hoisin sauce, wine, broth, and pork. Stir until boiling to release browned bits in pan. Cover and simmer over low heat 10 minutes; stir often.
8
Add eggplant and bell pepper to pan. Mix, cover, and simmer over low heat until pork is very tender when pierced, 30 to 40 minutes longer; stir occasionally.
9
Add sesame oil and soy sauce to taste. Garnish portions with green onions.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 pound fat-trimmed boned pork shoulder or butt, 3/4 pound slender eggplant, 1 red bell pepper (1/2 lb.), 1 onion (1/2 lb.), and more.

Yes, Rick'S Pork And Vegetable Hot Pots 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.

That's it — enjoy your meal!

Rick'S Pork And Vegetable Hot Pots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions