Spicy Pork And Cabbage Recipes

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 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.

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.

SPICED PORK AND CABBAGE

Steps:

• Preheat the oven to 425 degrees F. Combine the rice, raisins and 2 cups water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes. Remove from the heat and let stand, covered, until ready to serve.
• Meanwhile, toss the cabbage, tomatoes and garlic with 1 tablespoon olive oil, 1 teaspoon curry powder and 3/4 teaspoon salt on a rimmed baking sheet. Spread in a single layer, leaving some room in the middle for the pork.
• Rub the pork with 1/2 teaspoon salt and the remaining 1 teaspoon curry powder. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 5 minutes total. Add the pork to the baking sheet with the cabbage, transfer to the oven and roast until the cabbage is tender and a thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Transfer the pork to a cutting board and let rest 2 minutes, then slice. Serve with the vegetables and rice. Season with pepper.

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.

PORK CABBAGE STIR-FRY

Steps:

• In a small bowl, combine the cornstarch and sugar. Stir in wine or broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the carrots, garlic and ginger; stir-fry for 2 minutes. Add cabbage; stir-fry until cabbage is wilted. , Stir soy sauce mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. If desired, sprinkle with sesame seeds.

STUFFED SAVOY CABBAGE WITH BEEF, PORK, AND RICE IN A SPICY TOMATO SAUCE

Steps:

• Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely.
• Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves, and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light-green leaves. Reserve remaining leaves for another use.
• Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika, and 1 tablespoon salt.
• Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
• Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil, and bake until cooked through and cabbage is tender, about 1 hour.