Chinese Pork & Vegetable Hot Pot

Name: Chinese Pork & Vegetable Hot Pot
Prep time: 8 h 41 min
Cook time: 8 h 41 min
Total time: 8 h 41 min
Yield: 6
Cuisine: Chinese, Asian
Ingredients: 473 milliliters baby carrots; 1 kilograms boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks; 4 teaspoons brown sugar; 397 grams reduced-sodium chicken broth; 2 teaspoons Chinese chile-garlic sauce; 1 cinnamon stick; 4 teaspoons cornstarch mixed with 2 Tbsps water; 2 Tbsps minced fresh ginger; 4 cloves garlic, minced; 59 milliliters reduced-sodium soy sauce; 1 Tbsp rice vinegar; 1 bunch scallions, sliced, white and green parts separated; 2 mediums white turnips, (8 ozs total), peeled and cut into 3/4-inch-wide wedges; 118 milliliters water

Need a gluten free and dairy free main course? Chinese Pork & Vegetable Hot Pot could be a tremendous recipe to try. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 276 calories, 40g of protein, and 6g of fat. This recipe serves 6. This recipe is typical of Chinese cuisine. If you have garlic, cinnamon stick, rice vinegar, and a few other ingredients on hand, you can make it. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.