Hoisin Pork With Napa Cabbage Recipes

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.

Steps:

• Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

Steps:

• In a small bowl, whisk together five-spice powder, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Rub meaty side of ribs with spice mixture, patting to adhere.
• In a shallow 2-quart microwave-safe dish, arrange rack, standing with rib ends upward (the natural curve will keep it upright). Microwave on high, uncovered, until pork is opaque throughout, 20 to 25 minutes. Remove from microwave; tent with foil. Set aside.
• In a large bowl, toss together cabbage, vinegar, and oil. Season with salt and pepper. Cut rack between bones to separate ribs; brush with hoisin sauce. Garnish with scallions, and serve with napa cabbage and more hoisin sauce for dipping.

Steps:

• Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
• Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.