Pork N Napa Cabbage Recipes

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 'N' NAPA CABBAGE

Steps:

• In a small bowl, combine 1 cup water, soy sauce, peanut butter, ginger, browning sauce if desired and red pepper flakes; set aside. In another bowl, combine cornstarch and remaining water until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until browned. Remove and keep warm. In the same pan, saute onion and garlic in remaining oil for 2 minutes. Add cabbage and carrots; stir-fry 3-4 minutes longer or until crisp-tender. , Return pork to the pan. Stir in peanut butter mixture. Stir cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

PORK AND NAPA CABBAGE WATER DUMPLINGS

Steps:

• To make the filling, put the cabbage in a bowl and toss with the 1/2 teaspoon salt. Set aside for about 15 minutes to draw excess moisture from the cabbage. Drain in a mesh strainer (the cabbage could fall through the large holes of a colander), flush with water, and drain again. To remove more moisture, squeeze the cabbage in your hands over the sink, or put on a cotton kitchen towel (not terry cloth) and wring out the moisture over the sink. You should have about 1/2 cup firmly packed cabbage.
• Transfer the cabbage to a bowl and add the ginger, Chinese chives, and pork. Use a fork or spatula to stir and lightly mash the ingredients so that they start coming together.
• In a small bowl, stir together the remaining scant 1/2 teaspoon salt, the white pepper, chicken stock, soy sauce, rice wine, canola oil, and sesame oil. Pour these seasonings over the pork and cabbage mixture, then stir and fold the ingredients together. Once the pork has broken up, briskly stir to blend the ingredients into a cohesive, thick mixture. There should not be any visible large chunks of pork. To develop the flavors, cover and set aside at room temperature for 30 minutes. You should have about 2 cups of filling. (The filling can be prepared 1 day ahead and refrigerated. Bring it to room temperature before assembling the dumplings.)
• In the meantime, make 16 wrappers from half of the dough. Aim for 3 1/4-inch-diameter wrappers (see page 24).
• Before assembling the dumplings, line a baking sheet with parchment paper. (If you plan to refrigerate the dumplings for several hours, or freeze them, lightly dust the paper with flour to avoid sticking.) For each dumpling, hold a wrapper in a slightly cupped hand. Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, porfork and position it slightly off-center toward the upper half of the wrapper, pressing and shaping it into a flat mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Then fold, pleat, and press to enclose the filling and create half-moons, pea pods, big hugs, or pleated crescents (see pages 26 to 29).
• Place the finished dumpling on the prepared baking sheet. Repeat with the other wrappers, assembling the dumplings and spacing them a good 1/2 inch apart on the baking sheet. Keeping the finished dumplings covered with a dry kitchen towel, form and fill the wrappers from the remaining dough.
• Once all the dumplings are assembled, they can be covered with plastic wrap and refrigerated for several hours; they can be cooked straight from the refrigerator. (For longer storage, freeze them on the baking sheet until hard (about 1 hour), transfer them to a zip-top freezer bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before cooking.)
• To cook the dumplings, half-fill a large pot with water and bring to a boil over high heat. Add half the dumplings, gently dropping each one into the water. Nudge the dumplings apart with a wooden spoon to keep them from sticking together and/or to the bottom of the pot. Return the water to a simmer and then lower the heat to maintain the simmer and gently cook: a hard boil can make a dumpling burst. Cook the dumplings for about 8 minutes, or until they float to the surface, look glossy, and are puff ed up and a tad translucent. Use a slotted spoon or skimmer to scoop up the dumplings from the pot, a few at a time, pausing the spoon's motion over the pot to allow excess water to drip back down before putting the dumplings on a serving plate. Cover the plate with a large inverted bowl to keep the dumplings warm.
• Return the water to a boil and cook the remaining dumplings. When done, return the first batch to the hot water to reheat for a minute or two. There is no need to reboil.
• Serve the hot dumplings immediately, placing the serving plate in the middle of the table for people to reach to or pass along. Serve the soy dipping sauce either in a communal bowl with a spoon for people to help themselves or divided up among individual rice bowls or large dipping sauce dishes. To eat, pick up a dumpling with chopsticks (you can stab it if you like) and dip or roll it in the dipping sauce. Getting an assist from a soup spoon or the rice bowl, deliver the dumpling to your mouth with the chopsticks. If there are juices inside, they'll spill out into the spoon or bowl when you bite into the dumpling.

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.