Red Cooking Pork and Potatoes Recipe

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



March 2008

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.

Ingredients:

  • 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

Instructions:

  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. 

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