Hawaiian-Style Braised Pork With Stir-Fried Cabbage

Submitted by lazyme

"This is a recipe that I found online and can't wait to make it. Here's what the author said. "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."

 

• Ready In: 16mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 3 1⁄2 lbs boneless country-style pork spareribs, cut into 1 1/2-inch cubes
• 3 tablespoons vegetable oil
• 6 garlic cloves, chopped
• 4 green onions, chopped
• 2 tablespoons fresh ginger, chopped and peeled
• 1 (14 ounce) can low sodium chicken broth
• 1⁄3 cup soy sauce
• 1 tablespoon dark brown sugar
• 1⁄4 teaspoon dry crushed red pepper
• 1⁄4 teaspoon Chinese five spice powder
• 1 1⁄2 tablespoons cornstarch
• stir-fried cabbage

directions

1. Sprinkle pork with salt and pepper.
2. Heat oil in heavy large pot over medium-high heat.
3. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl.
4. Repeat with remaining pork.
5. Add garlic, green onions, and ginger to pot; sauté 1 minute.
6. Return pork and any juices to pot.
7. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil.
8. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes.
9. Stir remaining broth and cornstarch in cup to dissolve; mix into pork.
10. Simmer until gravy thickens, stirring occasionally, about 3 minutes.
11. Season with pepper.
12. (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.)
13. Serve pork with your favorite stir-fried cabbage.