Best Pork N Napa Cabbage Recipes

SPICY PORK AND NAPA CABBAGE SALAD

Steps:

• Trim any excess fat from the pork chops and cut into thin strips across the grain.
• Transfer the pork to a mixing bowl and season with 1/2 teaspoon salt and a few grinds of black pepper. Drizzle with 2 tablespoons of the sesame oil and 1 teaspoon of sriracha.
• Reserve 1/2 teaspoon of the garlic and 1 teaspoon of the ginger for the salad dressing and add the remainder to the pork.
• Combine until the pork is coated thoroughly coated with the flavorings and set aside at room temperature for 15 minutes while you prep the vegetables for the salad.
• Place the napa cabbage in a large, shallow bowl. Add the red bell pepper, carrots, scallions and cilantro.
• Place the remaining tablespoon of sesame oil along with the reserved garlic and ginger in a small bowl. Whisk in the vegetable oil, rice vinegar, water and ketchup until well blended. Pour over the cabbage mixture, toss to combine and season to taste with salt and pepper. Set aside.
• Heat a wok or large frying pan over high heat. Add the pork and stir fry until no longer pink, 2 to 3 minutes. Remove from the heat and allow to cool for 5 minutes.
• Add the pork and any juices that have accumulated in the pan to the salad and toss to combine.
• Taste and adjust the sriracha and other seasoning if desired. Garnish with sesame seeds and serve.

STIR-FRIED PORK WITH NAPA CABBAGE

Steps:

• Trim off and discard any silver skin from pork (do not trim fat). Cut pork across grain into 1/4-inch-thick slices, then toss with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon sugar in a bowl.
• Stir together vinegar, salt, remaining 1 1/2 tablespoons soy sauce, and remaining 1/2 tablespoon sugar in a small bowl.
• Stir together water and remaining 2 teaspoons cornstarch in a cup.
• Rinse cabbage in a large colander. Tap colander lightly, then transfer cabbage to a large bowl with water still clinging to leaves.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then add pork in 1 layer as quickly as possible. Cook, undisturbed, until pork begins to brown, about 3 minutes, then turn over and cook, undisturbed, until browned but still pink in center, about 1 minute more. Transfer pork and any juices to a plate. Do not clean skillet.
• Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger 30 seconds. Add half of cabbage and stir-fry over high heat until cabbage is wilted, 2 to 3 minutes. Stir in remaining cabbage (skillet will be very full), along with any water in bowl, and soy sauce mixture, then cook, covered, stirring occasionally, until all of cabbage is tender, 4 to 5 minutes.
• Add pork, along with any juices accumulated on plate, and bring to a boil. Stir cornstarch mixture, then pour into skillet and boil, stirring, until sauce is slightly thickened, about 1 minute. Season with salt, then serve sprinkled with cilantro.

PORK CABBAGE STIR-FRY

Steps:

• In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. , Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. If desired, sprinkle with sesame seeds.

PORK AND NAPA CABBAGE STIR FRY

Steps:

• If using dried black fungus, put 6-8 pieces in a small bowl of room temp water to reconstitute
• If you have not used dried black fungus before note, they grow 2-3 times there size
• mince ginger and garlic, put in bowl with 3 tbsp soy sauce and the sesame oil. cut meat into bite size strips and add to bowl and stir
• cut cabbage crossways to 1 inch widths place in colander to wash and drain well
• If using, cut both ends off onion, slice in half lengthways then into 1/4 inch strips
• drain and rinse black fungus, pat dry and cut into strips, or wipe clean with dry towel, fresh mushrooms and slice
• place wok or your favorite stir fry pan on a med hi heat add 1 tbsp oil to wok and stir fry half the pork till no longer pink and remove to a plate, repeat with remaining pork
• add a little more oil to wok if needed and stir fry onion, if using. 2-3 mins. otherwise --
• add a little more oil to wok and add cabbage to wok, give it a quick stir and cover cook 3-4 mins. uncover and stir a couple times during, till wilted
• return meat to wok, stir and add black fungus
• serve over cooked white or jasmine rice, if desired

ASIAN PORK BALLS WITH NAPA CABBAGE

Steps:

• Mix together the first seven ingredients and form into golf-ball sized balls.
• Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.
• Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.
• Cover, reduce the heat and simmer for 20 minutes.
• Add the napa cabbage, cover, and simmer for 10 more minutes.
• Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
• Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
• Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
• Once the sauce has thickened, pour it over the pork balls and cabbage.