Best Hoisin Pork With Napa Cabbage Recipes

Ming Tsai's Hoisin Pork Tenderloin Sandwiches With Napa Slaw image

Provided by invictus

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
1/2 cup dry red wine
1/4 cup chopped scallion, white part only
2 (8 ounce) pork tenderloin
fresh ground pepper
2 tablespoons canola oil
4 large hamburger buns with sesame seeds
1/2 cup rice wine vinegar
1/4 cup fish sauce
8 large basil leaves, cut into ribbons
1 1/2 teaspoons sugar
1/4-1/2 teaspoon crushed red pepper flakes
3 cups napa cabbage, cut into 1/8 inch ribbons
1 cup bean sprouts
1 cup carrot, shredded
salt and pepper

Steps:

In a baking dish large enough to cook pork mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat.
Cover and refrigerate for 3 hours; preferably overnight.
Heat oven to 350 degrees. Season pork with salt and pepper.
Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cooking for 5 minutes total until browned. Transfer to oven.
Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices.
For slaw: in a large bowl wisk together vinegar, fish sauce, basil, sugar, and crushed pepper to blend.
Add remaining ingredients and toss to mix and coat.
Halve buns and toast lightly if you wish. Top bottom of bun with slaw. Add 6-8 slices of pork and top with more slaw. Serve with additional slaw if desired.

Nutrition Facts : Calories 560.2, Fat 17.6, SaturatedFat 3.6, Cholesterol 76.8, Sodium 2421, Carbohydrate 62.4, Fiber 5.4, Sugar 25.9, Protein 32.7

Asian Pork Balls With Napa Cabbage image

Provided by Mercy

Categories Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs ground lean pork
2 tablespoons soy sauce
1 (8 ounce) can water chestnuts, minced
1/2 cup onion, finely chopped (can substitute leeks or scallions)
1 teaspooon sesame oil
2 teaspoons freshly grated ginger
salt and pepper, to taste
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sherry wine (optional)
6 cups napa cabbage, thinly sliced
1 tablespoon cornstarch
2 tablespoons cold water

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.