Red Cooking Pork and Potatoes Recipe

This pork and potato stew is the perfect blend of sweet.

March 2008

  • pork
    The ginger and honey come together to form a sweet covering for the pork loin.
    Photo by GettyImages/jobrestful
  • pork

Yield: 6 servings

The end result is a delicious stew that can be poured over Swiss chard or any other mixed greens to give it that extra flavor and added nutrients.


  • 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


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

More from this issue:

More dinner ideas from Capper's Farmer:

Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me