NAPA CABBAGE SLAW
Steps:
- Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
TEA-SMOKED PORK AND TENDER CABBAGE STIR-FRY
The wok has many uses. Since Chinese homes don't have ovens, cooks learned to use the wok and its lid as an oven and a smoker. The Hunan Chinese especially took to this method; their cuisine is known for its inclusion of smoked meats such as duck and pork. The smoking mixture of sugar and tea leaves provides the smoky flavor, while the rice provides the fuel for the smoke. Once smoked, the pork is stir-fried with cabbage in a mild spicy sauce.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Place the pork in a 2-quart saucepan, add the water, ginger, green onions, sugar, and salt, and bring to a boil. Adjust the heat so the liquid is simmering, cover the pot, and simmer until the pork is almost cooked through, about 8 minutes. Drain the pork and set aside.
- Line the inside of a wok and the inside of its lid with aluminum foil. Make the smoking mixture: Stir the tea leaves, rice, sugar, and star anise together in the lined wok, then spread evenly over the bottom. Set a round rack over the smoking mixture, about 3 inches above the mixture, and set the pork on the center of the rack.
- Place the wok, uncovered, over high heat. When the rice mixture begins to smoke, cover the wok, reduce the heat to medium, and smoke until the pork turns a rich, deep brown, about 25 minutes. Turn off the heat and let stand for 5 minutes before removing the lid.
- Let the pork cool briefly, then cut into1/8-inch-thick slices. (Discard the smoking mixture and foil.) Clean the wok and heat it over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger and chile and cook, stirring, until fragrant, about 30 seconds. Add the pork, cabbage, carrot, and bamboo shoots and stir-fry until the cabbage is wilted, about 1 minute.
- Add the chicken stock, soy sauce and chile garlic sauce and bring to a boil. Adjust the heat so the sauce is simmering, cover the wok, and simmer until the carrot is tender, about 3 minutes.
- Pour in the dissolved cornstarch and cook, stirring, until the sauce thickens slightly, about 30 seconds. Stir in the sesame oil, scoop onto a warm serving platter and serve hot.
PELLET GRILL SMOKED PORK SHOULDER AL PASTOR
We love an authentic spit-fired al pastor recipe but sometimes you want the payoff without all the work. Using our favorite pellet grill, we created this easy take that's just as flavorful and possibly even more juicy from the low and slow cooking time. If you like your pastor extra crispy, crank up the grill at the end and throw some of the slices on before cutting them into strips.
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Put the dried chiles on a baking sheet. Bake until slightly puffed, about 5 minutes. Meanwhile, cut the pineapple lengthwise into four pieces, then remove the core from each piece. Cut one quarter into chunks and set the rest aside.
- Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and half the onion and cook, stirring often, until the onion is soft and translucent, about 10 minutes. Stir in the dried chiles, pineapple chunks, vinegar, salt, brown sugar, achiote paste and 1 cup water and bring to a boil. Reduce the heat and let simmer until the chiles have softened, about 10 minutes. Let cool for 10 minutes before transferring to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Reserve 1 cup for later and let the rest cool completely.
- Put the pork in a large enough container to hold it comfortably and coat completely with the chile-pineapple marinade. Cover with plastic wrap and refrigerate at least 24 hours and up to 48 hours. Remove from the refrigerator 1 hour before you are ready to cook it.
- Light a pellet grill according to manufacturer's directions and set to 250 degrees F. Once lit, cover and let preheat for 15 minutes.
- Put the pork directly on the grill grate and cook until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 5 hours. Remove the pork from the grill and wrap it tightly in several sheets of aluminum foil so that it is completely sealed. Increase the temperature of the grill to 275 degrees F and return the pork to the grill, putting it on a rimmed baking sheet to catch any juices that escape. Put the reserved pineapple directly on the grill grates and cook until pineapple is golden and caramelized, about 1 hour 30 minutes; remove from grill. Continue to cook the pork until the internal temperature reaches 195 degrees F on an instant-read thermometer, about 3 hours more. Remove from the grill and allow to rest 20 to 30 minutes.
- Meanwhile, once the pineapple has cooled, dice it and add it along with any juices to a medium bowl. Stir in the remaining onion along with the cilantro, lime juice and habanero chile. Season to taste with salt. Slice the pork 1/2 inch thick and cut each slice into 1/2-inch-thick strips. Serve with the salsa, reserved marinade and warm tortillas.
ZESTY NAPA SLAW
Provided by Food Network Kitchen
Time 20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.
- Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper.
Nutrition Facts : Calories 122 calorie, Fat 9.5 grams, SaturatedFat 1.5 grams, Carbohydrate 9 grams, Fiber 3 grams
SLOW-COOKER KALUA PORK & CABBAGE
My slow-cooker pork has four ingredients and less than 10 minutes of prep. The result tastes just like the kalua pork slow-roasted all day in an underground oven. -Rholinelle DeTorres, San Jose, California
Provided by Taste of Home
Categories Dinner
Time 9h10m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast., Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender. , Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.
Nutrition Facts : Calories 227 calories, Fat 13g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 622mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.
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