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Fillet of Pork Charcutère
Hawaiian-Style Braised Pork
   With Stir-Fried Cabbage
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Pork Stuffed with Prunes
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Stir-fried Pork with

Hawaiian-Style Braised Pork With Stir-Fried Cabbage

Servings: †Makes 6 to 8 servings.

3½ pounds boneless country-style pork spareribs, cut into 1½-inch cubes
3 tablespoons vegetable oil
6 garlic cloves, chopped
4 green onions, chopped
2 tablespoons chopped peeled fresh ginger
1 14-ounce can low-salt chicken broth
⅓ cup soy sauce
1 tablespoon dark brown sugar
¼ teaspoon dried crushed red pepper
¼ teaspoon Chinese five-spice powder
1½ tablespoons cornstarch

Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add ⅓ of pork to pot and saut√© until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; saut√© 1 minute. Return pork and any juices to pot. Add 1½ 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. 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 Stir-fried Cabbage. Complete this main course with steamed rice.

Stir-fried Cabbage

2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger
1-2 pound green cabbage, quartered, cored, very thinly sliced
6 green onions, chopped
1 tablespoon 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.