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.
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.