Chef Time!

Chef Time!

Friday, December 30, 2011

Hawaiian Style Braised Pork with Stir Fried Cabbage

This is a very delightful and colorful dish that is pleasant with the eyes as well as delicious to the taste buds. You would almost think you are in Hawaii. This Hawaiian-inspired pork dish is simple yet very tasty. The pork becomes extremely tender from braising over an hour in a broth mixture seasoned with Chinese five-spice powder, a blend of spices that incorporates the five basic flavors of Chinese cooking (sweet, sour, bitter, savory, and salty).  To save time on the Stir-fried Cabbage, substitute a bag of coleslaw mix for the whole cabbage and proceed with the recipe as written. Serve with steamed rice. 



3 ½ pounds boneless country-style pork spareribs cut into 1 1/2-inch cubes
3 tbsp. vegetable oil
6 garlic cloves, chopped
4 green onions, chopped
2 tbsp. chopped peeled fresh ginger
1 14 oz. can low-salt chicken broth
1/3 c. soy sauce
1 tbsp. dark brown sugar
¼ tsp. dried crushed red pepper
¼ tsp. Chinese five-spice powder
1 ½ tbsp. cornstarch
Stir-fried Cabbage (recipe below)


Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. Return pork and any juices to pot. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.) Serve pork with cabbage.
Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. Return pork and any juices to pot. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.) Serve pork with cabbage.

Stir-Fried Cabbage
2 tbsp. vegetable oil
1 tbsp. minced peeled fresh ginger
1 2 pound green cabbage, quartered, cored, very thinly sliced
6 green onions, chopped
1 tbsp. oriental sesame oil

Heat vegetable oil in heavy large pot over medium-high heat. Add ginger and stir 30 seconds. Add half of cabbage and toss until wilted, about 4 minutes. Add remaining cabbage, green onions, and sesame oil. Toss until all cabbage is crisp-tender, about 4 minutes. Season to taste with salt and pepper and serve.