2 1/4lbsboneless pork shoulder, trimmed and cut into 1 1/2-inch chunks
1 bunchscallion, sliced, white and green parts separated
1(14 ounce) canreduced-sodium chicken broth
1/2cupwater
1/4cupreduced sodium soy sauce
3 tablespoonsdry sherry
4 teaspoonsbrown sugar
2 tablespoonsminced fresh ginger
1 tablespoonrice vinegar
2 -4 teaspoonschinese chili-garlic sauce
4 garlic cloves, minced
1 star anise, pod or 1 teaspoon anise seed
1 cinnamon stick
4 teaspoonscornstarch mixed with 2 tablespoons water
2 tablespoonstoasted sesame seeds, for garnish
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Instructions
Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.