Hawaiian-Style Braised Pork with Stir-Fried Cabbage

Hawaiian-Style Braised Pork with Stir-Fried Cabbage
Hawaiian-Style Braised Pork with Stir-Fried Cabbage
"My wife, Jean, and I run a coffee farm on the Big Island of Hawaii," writes George Fike of Keauhou Mauka, Hawaii. "I really love to cook, so we entertain a lot, and I enjoy planning the dinners as much as I do making them. I tell people the best restaurant in town is our house! Since I do most of the cooking, recipes must either be relatively fast or look after themselves. My recipe for Hawaiian-style pork has both of those qualities. It's based on the traditional Hawaiian kalua pig, in which the meat is steamed in an underground oven. For this version, you don't have to dig a pit in your back yard, and once everything's in the pot — which involves chopping a few ingredients — it cooks slowly but doesn't require a lot of attention." Complete this main course with steamed rice. Look for Chinese five-spice powder in the spice section of the supermarket.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 8 servings
American Pork Braise Summer Cabbage Bon Appétit
  • 1/3 cup soy sauce
  • 3 tablespoons vegetable oil
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon dark brown sugar
  • 1/4 teaspoon chinese five-spice powder
  • 2 tablespoons chopped peeled fresh ginger
  • 1/4 teaspoon dried crushed red pepper
  • 6 garlic cloves, chopped
  • Carbohydrate 5 g(2%)
  • Cholesterol 159 mg(53%)
  • Fat 52 g(80%)
  • Fiber 0 g(2%)
  • Protein 33 g(66%)
  • Saturated Fat 15 g(77%)
  • Sodium 762 mg(32%)
  • Calories 627

Preparation 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.

Preparation 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.

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