Spicy Pork And Cabbage Recipes

SPICY STIR-FRIED PORK WITH CABBAGE

Steps:

• Trim any excess fat from the edges of the pork chops and slice them against the grain into very thin (1/8-inch) strips.
• Tip: For easier slicing, wrap each chop individually in plastic and freeze briefly (10 to 15 minutes).
• Whisk the cornstarch, soy sauce and rice wine (or sherry) together in a small bowl. Add the pork, season with a few grinds of black pepper and toss to coat evenly with the cornstarch mixture. Set aside at room temperature for 10 minutes.
• To make the sauce, combine the ketchup, sriracha, sugar and tomatoes in a separate bowl and set aside.
• Film the bottom of a large skillet or wok with the vegetable oil and heat over high heat.
• Add the pork and stir-fry until no longer pink, about 1-1/2 minutes. Transfer to a plate and set aside.
• Add the cabbage to the wok, a handful at a time, and begin stir-frying.
• After about 1 minute, add the red bell pepper and continue cooking until the veggies are crisp-tender, 2 to 3 minutes longer.
• Add the ketchup mixture and toss to combine with the cabbage. Return the pork to the pan and add the scallions.
• Drizzle with sesame oil, combine well and continue cooking just long enough for the sauce to thicken slightly. Taste and adjust the seasonings as desired.
• To serve, plate individual servings alongside steamed white or brown rice.

SWEET AND SPICY PORK AND NAPA CABBAGE STIR-FRY WITH SPICY NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside
• Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
• Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

SPICY PORK AND CABBAGE (CROCK POT)

Steps:

• Season chops with salt and pepper and brush with Kitchen Bouquet.
• Set aside.
• Place cabbage, apples and onion in Crock Pot.
• Add remaining ingredients except pork chops.
• Toss together well to evenly distribue spices.
• Arrange chops on top of cabbage mixture, stacking to fit.
• Cover and cook on low for 8-10 hours.

PORK CHOPS WITH SPICY APPLES AND CABBAGE

Steps:

• Preheat the broiler. Combine the chopped onion, ginger, Sriracha, rice vinegar, paprika, 1/2 teaspoon salt and 1/4 cup water in a blender; puree and set aside.
• Season the pork chops with salt and pepper. Transfer to a baking sheet and broil until lightly browned and cooked through (do not turn), about 7 minutes. Tent with foil and set aside.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the cabbage, sliced onion and 1/2 teaspoon salt; cook, stirring, until softened and lightly browned, 2 to 4 minutes. Stir in the onion-ginger puree and cook until the cabbage is well coated and tender, about 2 minutes. Add the apple and watercress and toss to coat. Season with pepper.
• Divide the pork among plates; drizzle with any juices from the baking sheet. Serve with the cabbage-apple mixture and sour cream.