I made this recipe with just a few modifications. I used chicken thighs instead of pork, for example, and I increased some of the seasonings because I had more chicken and veg than the recipe calls for. However, I didn't do anything drastic. I used all of the ingredients listed. Maybe I did something wrong, but this turned out with such a bitter and unpleasant flavor that I ended up throwing away the entire crockpot full of it. The flavors were really off. I am used to being creative with cooking and not following recipes to the letter and I've never had a problem before. I don't think this recipe has any room for alterations and I would approach this more like baking, where the ingredients have to be precisely measured. I ended up wasting a lot of expensive ingredients. I think a note should be added to this warning people that it must be followed to the letter or it will turn out bad.
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.
16 Reviews for Chinese Pork & Vegetable Hot Pot
I really wanted to love this, but it turned out pretty bland. I ended up adding more chinese garlic sauce, some chinese 5-spice blend as well as some potstickers to try and liven it up. Even so it still wasn't great. About all I can say was that it was edible and the meat was tender. I won't even try to make this again...
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.
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!!!!