Recipe: Red Cooking Pork and Potatoes with Greens

RED COOKING PORK AND POTATOES WITH GREENS

2 cups reduced sodium chicken broth
6 tablespoons dry sherry
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 1inch 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 spinach, Swiss chard, mustard greens or turnip greens, rinsed ( but not dried) and chopped
2 tablespoons rice vinegar

Stir broth, soy sauce, ginger, sherry, orange zest and honey in large pot until honey dissolves. Add 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 pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in slow cooker, cover and cook on low about 8 to 9 hours.)

Meanwhile, heat oil in large skillet over medium heat. Add greens and vinegar. Cover, reduce heat and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on stove.

TO SERVE:
First discard star anise pods and cinnamon sticks. Divide greens among serving bowls, then ladle stew over greens.

Makes 6 servings
Source: The Ultimate Potato Book by Bruce Weinstein and Mark Scarbrough