This dish tastes very much like pho (the delicious Vietnamese soup) when served over noodles. I ladled it over udon noodles and added a bag of mung bean sprouts (maybe 6 oz bag) to the slow cooker just long enough to heat them through. I served this with some typical pho accompaniments: I garnished with the scallions, added a squeeze of fresh lime to each bowl, then served with sriracha on the side to allow each person to add spicy/heat to taste. Do not omit the star anise...it is a key flavor in this dish and would be really flat with out it. To address another reviewer's complaint, if you trim the pork really well, this dish isn't greasy at all.
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.
14 Reviews for Chinese Pork & Vegetable Hot Pot
It was just so-so. I love Asian food and cook frequently with these ingredients, but I am surprised nobody has commented on how oily/greasy this dish was? I trimmed my pork, and even strained the liquid through a fat separator, but still found it a bit greasy. I used one turnip and one daikon - the pork was nice and tender, but it didn't knock my socks off.
Read all the comments below; added daichan and substituted Mirin for the sherry. Made this for our friend's birthday and she absolutely LOVED it!! Smells so fragrant while cooking! Also added rice noodles, bean sprouts (at the end), and a squeeze of lime after serving. Getting ready to make it again tonight!!!!
I added Daichan, as was suggested in other comments I read. I also had raw bean sprouts on hand and fresh-cut limes, which made this dish even more sumptuous!!! The whole house smelled beautifully fragrant while cooking this dish. I was very surprised that it tasted as good as it did. Can't wait to make it again!!!
The prep was a little more than I anticipated but it was worth the effort. The pork and sauce had a definite Asian flavor and a nice little kick. Wa served it over rice noodles and it balanced out nicely.
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