Hawaiian-Style Braised Pork w/ Stir-Fried Cabbage

FryBoy

New member
Made this tonight, from the Bon Appetite Cookbook. Excellent flavor, tastes like the "real" food in Hawaii -- lots of flavor, mildly spicy.

Very economical, too -- I picked up 3½ pounds of boneless pork shoulder country-style ribs at Von's for $2.49 a pound, and there was no waste -- it all went into the pot. Very tender and flavorful meat.

Here's the recipe (printable copy attached):

HAWAIIAN-STYLE BRAISED PORK WITH STIR-FRIED CABBAGE

Braised Pork

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

1. Sprinkle cut-up pork with salt and pepper.

2. Heat 1 tablespoon of oil in large heavy non-stick pot over medium-high
heat; sauté 1/3 of pork until brown, about 6 minutes; transfer to bowl;
repeat with remaining pork. (Note: may need more oil in regular pan.)

3. Add remaining tablespoon of oil to pan; add garlic, green onions, and
ginger to pot; sauté 1 minute, stirring constantly.

4. Add 1½ cups broth, soy sauce, sugar, crushed red pepper, and
five-spice powder to pot; bring to boil, scrapping up any brown bits.

5. Return pork & juices to pot; bring to boil; reduce heat to medium-low,
cover and simmer until pork is very tender, about 1 hour 15 minutes.

6. Stir remaining broth and cornstarch in cup to dissolve; mix into pork
and simmer until gravy thickens, stirring occasionally, about 3 minutes;
taste and add salt and pepper if needed.

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

1. Heat vegetable oil in heavy large non-stick pot over medium-high heat.

2. Add ginger and stir 30 seconds.

3. Add half of cabbage and toss until wilted, about 4 minutes.

4. Add remaining cabbage, green onions, and sesame oil; toss until all
cabbage is crisp-tender, about 4 minutes.

5. Season to taste with salt and pepper.
Serve pork & cabbage with steamed rice. Makes 6 to 8 servings.
 

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FryBoy

New member
You're all welcome, my pleasure!

Two things: First, this reheated very well.

Second, we were blown away by the quality of the meat -- boneless pork shoulder country-style ribs -- for $2.49 per pound. Little fat, cooked up very tender and juicy with a ton of flavor. I'll be using it again for other pork dishes that usually call for more expensive cuts such as tenderloin.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Wow, that entire meal looks incredible!

I will make it all!

Lee
 
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