Chinese Pork & Vegetable Hot Pot

Low Potassium Low Phosphorus High Protein Dairy-Free Egg-Free No Shellfish Nut-Free Pork Dinner

Chinese Pork & Vegetable Hot Pot

Low Potassium Low Phosphorus High Protein Dairy-Free Egg-Free No Shellfish Nut-Free Pork Dinner
6 generous cups
Prep time: 40 minutes
Total time: 3 hours 45 minutes

Description

The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a slow cooker. Typically, seasonings of anise, cinnamon and ginger distinguish these dishes. Pork shoulder becomes meltingly tender during the slow braise. Serve over noodles or brown rice, with stir-fried napa cabbage.

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.

Tips

  • Tip: Sesame seeds can be purchased already toasted. If you can’t find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.
  • Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories323 cal
  • Total Fat16.8 g
  • Saturated Fat6.2 g
  • Cholesterol92 mg
  • Sodium671 mg
  • Carbohydrate Total14.7 g
  • Protein26.2 g
  • Phosphorus255 mg
  • Potassium633 mg
  • Fiber2.4 g
  • Calcium70 mg

Ingredients

  • 2 cups baby carrots
  • 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
  • 2¼ 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
  • ½ cup water
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons medium or dry sherry
  • 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, or 1 teaspoon aniseed
  • 1 cinnamon stick
  • 4 teaspoons cornstarch mixed with 2 tablespoons water
  • 2 tablespoons toasted sesame seeds, for garnish

Ingredients

  • 2 cups baby carrots
  • 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
  • 2¼ 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
  • ½ cup water
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons medium or dry sherry
  • 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, or 1 teaspoon aniseed
  • 1 cinnamon stick
  • 4 teaspoons cornstarch mixed with 2 tablespoons water
  • 2 tablespoons toasted sesame seeds, for garnish
  • 2 cups baby carrots
  • 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
  • 2¼ 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
  • ½ cup water
  • ¼ cup reduced-sodium soy sauce
  • 3 tablespoons medium or dry sherry
  • 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, or 1 teaspoon aniseed
  • 1 cinnamon stick
  • 4 teaspoons cornstarch mixed with 2 tablespoons water
  • 2 tablespoons toasted sesame seeds, for garnish

Description

The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a slow cooker. Typically, seasonings of anise, cinnamon and ginger distinguish these dishes. Pork shoulder becomes meltingly tender during the slow braise. Serve over noodles or brown rice, with stir-fried napa cabbage.

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.

Tips

  • Tip: Sesame seeds can be purchased already toasted. If you can’t find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.
  • Tip: People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
© Meredith Operations Corporation. All rights reserved. Used with permission.