Red Cooking Pork and Potatoes Recipe

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The ginger and honey come together to form a sweet covering for the pork loin.
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6 servings SERVINGS


  • 2 cups reduced-sodium chicken broth
  • 6 tablespoons ginger ale
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup minced, peeled fresh ginger
  • 1 tablespoon finely grated orange zest
  • 1 tablespoon honey
  • 2-1/4 pounds boneless pork loin, trimmed and cut into 1-inch cubes
  • 2 pounds very small yellow-fleshed potatoes, halved
  • 9 medium scallions, cut into 2-inch strips
  • 2 serrano chiles, seeded and minced
  • 3 garlic cloves, slivered
  • 3 star anise pods
  • 3 4-inch cinnamon sticks
  • 1 tablespoon sesame oil
  • 1-1/2 pounds Swiss chard, mustard greens or turnip greens, rinsed (but not dried) and chopped
  • 2 tablespoons rice vinegar


  • Stir broth, ginger ale, soy sauce, ginger, orange zest and honey together in a large pot until honey is dissolved.
  • Add pork loin, potatoes, scallions, chiles, garlic, star anise pods and cinnamon sticks. Stir well and bring to a simmer over medium-high heat.
  • Cover, reduce heat to low and simmer slowly until pork is meltingly tender, stirring occasionally, about 2 hours.
  • Transfer mixture to a slow cooker, cover and cook on low for 8 to 9 hours.
  • Meanwhile, heat sesame oil in a large skillet over medium heat. Add Swiss chard and vinegar.
  • Cover, reduce heat and cook, stirring occasionally, until chard is wilted and tender, about 12 to 15 minutes. Cover and keep warm on stove.
  • To serve, discard star anise pods and cinnamon sticks. Divide chard among serving bowls, then ladle stew over the top. 
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