- 2 cups baby carrots
- 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
- 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
- 1 bunch scallions, sliced, white and green parts separated
- 1 14-ounce can reduced-sodium chicken broth
- 1/2 cup water
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons medium or dry sherry, (see Ingredient Note)
- 4 teaspoons brown sugar
- 2 tablespoons minced fresh ginger
- 1 tablespoon rice vinegar
- 2-4 teaspoons Chinese chile-garlic sauce
- 4 cloves garlic, minced
- 1 star anise pod, or 1 teaspoon aniseed
- 1 cinnamon stick
- 4 teaspoons cornstarch mixed with 2 tablespoons water
- 2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish
- 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.
- 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.
Source thecookingblog
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