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Chinese Pork & Vegetable Hot Pot

January/February 2008

Your rating: None Average: 4.2 (121 votes)

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.



READER'S COMMENT:
"This was delicious! I couldn't find turnips at the store so I used a rutabaga instead and it was wonderful, it abosrbed a lot of the flavor from the garlic chili spice. I served this over Udon noodles and it was a hit, full of lots of...
Chinese Pork & Vegetable Hot Pot

14 Reviews for Chinese Pork & Vegetable Hot Pot

10/10/2011
Wonderful Recipe

This was a really wonderful dish! Neither my boyfriend nor I like turnips so I subsituted Yukon gold potatoes and it worked out beautifully. I also left out the anise. The recommendation to serve over stir fried Napa cabbage was an excellent one, as it added a little more color and crunch. I will definitely make this again!

Comments
03/18/2011
Delicious!

I didn't have the scallions or sesame seeds, but even without this was still wonderful. You can definitely taste the anise seed so if you're not a fan of that flavor then reduce the amount it asks for. My kids said it had a little too much heat for them so next time I'll reduce the chili sauce, but all that aside I loved it. I served it over rice which was great, next time I'll try noodles and see how that goes.

Comments
01/24/2011
A Few Ingredient Alternatives

There recipe was good, except there are a few additions you could make to make it more traditional, meaning more ethnic. Instead of turnips, use daikon. Instead of sherry, use Mirin (a traditional asian cooking wine, slightly sweet), and instead of corn starch use Kuzu (Kudzu) root starch which is Japanese and much better for you than regular corn starch. You could also char the ginger a little to give it a little more flavor. Other wise the recipe is great basic starting point for a chinese dish. I served it with rice noodles but any thin, chinese style noodle would be great.

easy, flavorful
Comments (1)

5 comments

Anonymous wrote 1 year 14 weeks ago

It is true that the Chinese

It is true that the Chinese use a turnip that is closer in taste and texture to a daikon than say, an American turnip. However, the recipe is quite right to call for corn starch, a typical thickener in Chinese dishes rather than Japanese Kuzu.

01/09/2011
Meh? Not bad, but not my favorite.

When I read this I was really excited to try it, and when I was making it I was really looking forward to it. Even as it cooked I couldn't wait to try it, it smelled so amazing it makes my mouth water. Then as the cooking came close to an end I walked closer to the crock pot and got a big whiff of anise and I was turned off lol. I almost left it out because I dislike anise/licorice flavor so much, but my husband loves them and I rarely get to cook for him, so I wanted to make it the way he would like it.
All and all, it wasn't bad, it was slightly spicy and gingery, with a hint of sweetness. I really liked the veggies and the broth was really yummy, flavorful without being to rich, I just can't get past the anise aroma. Don't let this dieter you form making it though if you don't mind anise you will love this, my husband did, and that makes me happy.
I didn't use the cornstarch because I wanted it to be more soupy than stewy, and I used anise seed instead of star anise. I also served this over vermicelli rice noodles to make a little meal in a bowl.
I will make this again, but I will modify it slightly :-)

Easy, Creative, Smells Amazing.
Comments
11/22/2010

This was delicious! I couldn't find turnips at the store so I used a rutabaga instead and it was wonderful, it abosrbed a lot of the flavor from the garlic chili spice. I served this over Udon noodles and it was a hit, full of lots of big flavors.

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