Rick’s Pork and Vegetable Hot Pots
Notes: For convenience at home, Rick Yoder of Wild Ginger in Seattle cooks this stew ahead and reheats individual servings in Chinese clay pots.
How to Make It
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.
Ingredients
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
Directions
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.
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