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Rick's Pork and Vegetable Hot Pots

Rick's Pork and Vegetable Hot Pots
Rick's Pork and Vegetable Hot Pots requires around 45 minutes from start to finish. This side dish has 1155 calories, 6g of protein, and 115g of fat per serving. This recipe serves 4. Head to the store and pick up carrots, shao hsing wine, fat-trimmed boned pork shoulder, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet.

Instructions

1
Cut meat into 3/4-inch chunks.
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MeatMeat
2
Trim and discard eggplant stems.
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EggplantEggplant
3
Cut eggplant into 3/4-inch chunks.
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EggplantEggplant
4
Stem and seed bell pepper.
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Bell PepperBell Pepper
5
Cut into 3/4-inch chunks.
6
Peel onion and cut into 3/4-inch chunks.
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OnionOnion
7
Place a 5- to 6-quart pan over high heat.
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Frying PanFrying Pan
8
Add 2 teaspoons oil and swirl to coat pan.
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Cooking OilCooking Oil
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Frying PanFrying Pan
9
Add pork and garlic; stir occasionally until lightly browned, 10 to 15 minutes.
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GarlicGarlic
PorkPork
10
Pour from pan into a bowl.
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BowlBowl
Frying PanFrying Pan
11
To pan, add 1 teaspoon oil, onion, carrots, and mushrooms; stir-fry over high heat until onion begins to brown, about 10 minutes.
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MushroomsMushrooms
CarrotCarrot
OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
12
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.
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Hoisin SauceHoisin Sauce
BrothBroth
PorkPork
WineWine
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Frying PanFrying Pan
13
Add eggplant and bell pepper to pan.
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Bell PepperBell Pepper
EggplantEggplant
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Frying PanFrying Pan
14
Mix, cover, and simmer over low heat until pork is very tender when pierced, 30 to 40 minutes longer; stir occasionally.
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PorkPork
15
Add sesame oil and soy sauce to taste.
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Sesame OilSesame Oil
Soy SauceSoy Sauce
16
Garnish portions with green onions.
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Green OnionsGreen Onions
DifficultyHard
Ready In45 m.
Servings4
Health Score10
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesSide Dish
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