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