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Rick’s Pork and Vegetable Hot Pots





Yields
Makes about 4 servings

Notes: For convenience at home, Rick Yoder of Wild Ginger in Seattle cooks this stew ahead and reheats individual servings in Chinese clay pots.

 1 pound fat-trimmed boned pork shoulder or butt
 3/4 pound slender eggplant
 1 red bell pepper (1/2 lb.)
 1 onion (1/2 lb.)
 1 tablespoon salad oil
 2 cloves garlic, minced
 2 carrots (6 oz. total), thinly sliced
 1/4 pound mushrooms, rinsed and quartered
 2 tablespoons hoisin sauce
 2 tablespoons shao hsing wine (rice wine) or dry sherry
 1 1/2 cups chicken broth
 1 teaspoon Asian (toasted) sesame oil
  Soy sauce
  Thinly sliced green onions
Step 1
1

Cut meat into 3/4-inch chunks.

Step 2
2

Trim and discard eggplant stems. Cut eggplant into 3/4-inch chunks.

Step 3
3

Stem and seed bell pepper. Cut into 3/4-inch chunks.

Step 4
4

Peel onion and cut into 3/4-inch chunks.

Step 5
5

Place a 5- to 6-quart pan over high heat. Add 2 teaspoons oil and swirl to coat pan. Add pork and garlic; stir occasionally until lightly browned, 10 to 15 minutes. Pour from pan into a bowl.

Step 6
6

To pan, add 1 teaspoon oil, onion, carrots, and mushrooms; stir-fry over high heat until onion begins to brown, about 10 minutes.

Step 7
7

Add hoisin sauce, wine, broth, and pork. Stir until boiling to release browned bits in pan. Cover and simmer over low heat 10 minutes; stir often.

Step 8
8

Add eggplant and bell pepper to pan. Mix, cover, and simmer over low heat until pork is very tender when pierced, 30 to 40 minutes longer; stir occasionally.

Step 9
9

Add sesame oil and soy sauce to taste. Garnish portions with green onions.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories332
% Daily Value *
Total Fat 14g18%

Saturated Fat 4g20%
Cholesterol 77mg26%
Sodium 306mg14%
Total Carbohydrate 24g9%

Dietary Fiber 4.6g17%
Protein 26g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.