Red Cooking Pork and Potatoes

  • Yield: 6 servings


2cups reduced-sodium chicken broth
6tablespoons dry sherry
1/4cup reduced-sodium soy sauce
1/4cup minced, peeled fresh ginger
1tablespoon finely grated orange zest
1tablespoon honey
2 1/4pounds boneless pork loin, trimmed and cut into 1-inch cubes
2pounds very small yellow-fleshed potatoes, halved
9medium 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
1tablespoon sesame oil
1 1/2pounds Swiss chard, mustard greens, or turnip greens, rinsed (but not dried) and chopped
2tablespoons rice vinegar



  1. Stir the broth, soy sauce, ginger, sherry, orange zest, and honey in a large pot until the honey dissolves. Add the pork, potatoes, scallions, chiles, garlic, star anise, and cinnamon sticks. Stir well and bring to a simmer over medium-high heat. Cover, reduce heat to low, and simmer slowly until the pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in a slow cooker, cover, and cook on low about 8 to 9 hours.)
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the greens and vinegar. Cover, reduce heat, and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on the stove.
  3. To serve, first discard the star anise pods and cinnamon sticks. Divide the greens among serving bowls, then ladle the stew over the greens.
Recipe by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book, for the United States Potato Board.

Nutritional Info *per serving

  • Calories 424
  • Fat 10g
  • Cholesterol 110mg
  • Sodium 846mg
  • Potassium 1239mg
  • Carbohydrate 40g