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20 minute dinner recipes

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Chinese Pork & Vegetable Hot Pot


From EatingWell:  January/February 2008

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.

6 servings, 1 generous cup each | Active Time: 40 minutes | Total Time: 3 3/4-6 3/4 hours



  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.


Per serving : 332 Calories; 17 g Fat; 6 g Sat; 7 g Mono; 91 mg Cholesterol; 15 g Carbohydrates; 29 g Protein; 2 g Fiber; 538 mg Sodium; 613 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 1/2 medium-fat meat

Tips & Notes