Pork Hot Pot

Cooking Instructions

1. If the pork chops are frozen, run hot water over them so you can remove any packaging. Place the chops on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.

2. Meanwhile, peel and coarsely chop the onion. Set aside. Heat the oil in a 4-1/2-quart Dutch oven or large soup pot over medium-low heat. Begin trimming any visible fat from the pork (fresh or partially defrosted) and cut the meat into bite-size chunks, adding them to the pot as you cut.

3. Add the onion and raise the heat to medium-high. Cook, stirring occasionally to prevent sticking. While the onion cooks, seed the bell peppers and cut into bite-size pieces, then add them to the pot.

4. Add the broth, garlic, hoisin sauce, and crushed red pepper (if using**). Cover the pot, raise the heat to high, and bring the soup to a boil. Drain the water chestnuts and roughly chop, adding them to the soup as you chop. Re-cover the pot and reduce the heat to medium-high. After boiling for about 3 minutes more to blend the flavors, remove from the heat and serve.

Wine Pairing(s)

Claiborne & Churchill Dry Gewurztraminer

Clos Pegase Chardonnay Mitsuko"s Vineyard

Colle Dei Venti Tufo Blu Barbaresco

Domaine de la Janasse Chaupin

Spirit Of The Woodcock Syrah-Grenache

Avery Lane Glacier White

Louis Latour Fleurie 'Les Garans'

Sterling Reserve Cabernet Sauvignon

Nada Barbaresco Riserva Casot

Schug Cabernet Sauvignon