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.

"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


I made it exactly to the recipe and loved the flavors. I would sorely miss the star anise if it hadn't been there. It was great over rice and again over noodles the next day. I will definitely make this again especially in the winter as it is stew-like and just begs for a cold winter night. I added a little sriracha to the finished product to up the spiciness; I might add some asian chiles while cooking next time around. This recipe actually saved my relationship with my slow cooker. Everything I made before came out bland and tasting somewhat the same as every other recipe I ever tried in the slow cooker. This was unique, delicious, and the texture of the pork was exactly the reason I purchased the slow cooker to begin with.


I was very happy how this came out. I couldn't find star anise so I used a t of chinese five spice powder instead. I really liked the flavor. I put some egg noodles in the crockpot near the end and I thought they went nicely with it. The only thing I didn't like was the broth was pretty fatty, I tried skimming the fat, but you can only do so much with that. I think next time I make this, I will use a leaner meat, like chicken breast.

Comments (1)


Anonymous wrote 1 year 49 weeks ago

Try chilling it, then

Try chilling it, then removing the fat, reheat.


This was very flavorful. I had most of the ingredients on hand, but not the star of anise or the cinnamon stick. So I started the dish without those spices, but was able to add them later in the cooking process (about hour 4 on low heat). I tasted the dish before and after the addition of those spices, and I believe they make a huge impact on the flavor of this dish. I added some napa cabage at the end as well, so as not to have it go to waste in my fridge. I served it over mung bean vermacelli. Very enjoyable.


Delicious and easy. We really liked this, I'm not a huge turnip fan but they absorb all the flavor of the stew and are great.


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