|2 servings||calories per servings 653||protein serving 26 g||carbs per serving 57 g||total fat per serving 34 g|
We're willing to bet the average home chef has never cooked anything quite like this Pork Hot Pot! This hot pot combines the sweet snap of long beans with creamy, buttery potatoes and the subtle crunch of black and white sesame seeds. The pork is sweet, tender and gingery and infuses flavor into the entire dish. The stew is simmered in a fragrant, rich, salty sauce. This is one of those dishes that you'll shamelessly eat leftovers of for breakfast the next morning... and enjoy every bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||16 g|
|Total Carbohydrates||57 g|
|Dietary Fiber||6 g|
Chop the ginger & garlic, cut the potato into ½-inch cubes. Trim the ends from the long beans, and cut them into 3-inch pieces.
Place a large saute pan or wok over high heat. Add ½ of the cooking oil. Once the oil is hot and shimmery, add the long beans to the pan. Cook while stirring for 2 minutes, add half of the garlic, and half of the ginger, ½ teaspoon of kosher salt, and cook for 1 minutes more. Transfer the bean mixture to a bowl or plate, and reserve.
Wipe the pan clean, and return to the stove over a medium-high heat. Add the remaining half of the oil to the pan, then add the pork in an even layer, sprinkle with 1 teaspoon salt, and cook for 2 minutes without stirring, to brown.
Turn the meat, then add in remaining ginger and garlic, and cornstarch. Cook while stirring for 1 minutes, then add cooking wine, and stir to combine.
Reduce heat to medium-low, then add the diced potato, Galbi sauce, & water. Simmer for 10 minutes covered, stirring occasionally.
Then uncover and cook for about 6 minutes more, or until the potatoes are tender, and the sauce is thickened. Add the long beans to the pan to rewarm.
Sprinkle with the sesame seeds, serve & enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...