Pan-Fried Pork
By: bottomless kitchen
Published: Thursday, September 23, 2010 - 9:32pm

Ingredients




1 pound of boneless pork ribs (or boneless country-style pork ribs, or lastly 3 tablespoons of soy sauce
2 tablespoons of oyster sauce
2 tablespoons of hoisin sauce
1 tablespoon of toasted sesame oil
1/4 teaspoon five-spice powder
1/2 cup of low-sodium chicken broth
1 teaspoon of cornstarch
2 medium garlic cloves (about two teaspoons), minced or pressed in garlic press
2 teaspoons of grated, fresh ginger
4 1/2 teaspoons vegetable oil
4 tablespoons Chinese rice cooking wine, Shao-Xing brand recommended (
1/2 pound of shiitake mushrooms, about three cups
2 bunchs of scallions
1 head of napa cabbage
12 ounces of fresh Chinese noodles or 8 ounces of dried linguine
1 tablespoon of Asian garlic chili sauce

Preparation

1 Trim pork of surface fat and slice crosswise, creating 1/8 inch thick pieces 2 Bring four quarts of water to boil in a Dutch oven. (4 cups = 2 pints = 1 quart) 3 In a medium bowl, whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together. 4 Place three tablespoons of mixture in large zip plastic bag & add the pork, pressing all excess air out of the bag before sealing. 5 Refrigerate for at least 15 minutes, but no more than an hour. 6 Add the cornstarch & broth into remaining soy sauce mixture, whisking together. 7 In separate bowl, mix the minced garlic & grated ginger with a 1/2 teaspoon of vegetable oil.  Set aside. 8 Heat 1 tablespoon of vegetable oil in a 12-inch cast-iron or non-stick skillet over high heat. 9 Using a wooden spoon, add half the pork in a single layer. 10 Leave for 1 minute, without stirring. 11 Continue to cook until browned, stirring occasionally, about 2 or 3 minutes 12 Add 2 tablespoons of wine to the skillet. 13 Cook for 30-60 seconds, stirring constantly, until liquid is reduced and pork is well coated. 14 Transfer pork to a medium bowl & repeat with remaining half of pork, 1 teaspoon of oil, and remaining 2 tablespoons of wine. 15 Wipe skillet clean with paper towels, then returning to high heat with 1 teaspoon of vegetable oil. 16 Add mushrooms, stir occasionally until light golden brown, 4 to 6 minutes. 17 Add scallions, stir occasionally until wilted, 2 to 3 minutes. 18 Transfer vegetables to bowl with pork. 19 Add noodles to the boiling water, stir occasionally under tender, about 3 to 4 minutes for the Chinese noodles, or 10 minutes for the dried linguine. 20 Add remaining teaspoon of vegetable oil and cabbage to the now-empty skillet, stir occasionally for 3 to 5 minutes. 21 Clear the center of skillet & add the garlic-ginger mixture, mashing the mixture with the back of a spoon for 30 seconds (until fragrant). 22 Stir garlic mixture into cabbage & return the pork-vegetable mixture to the skillet. 23 Immediately add the chicken broth-soy sauce mixture to the skillet. 24 Simmer until thickened, 1 to 2 minutes. 25 Remove skillet from heat. 26 Once noodles are cooked, drain noodles completely and return to empty dutch oven, adding the cooked stir-fry mixture and garlic-chili sauce, tossing to coat. 27 Serve immediately, enjoy!

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A snippet from bottomlesskitchen.com: " This dish was delicious, especially since there was NOT a lot of oil or fat in this recipe.  So, in other words, it was healthy Chinese food.  We substituted pork tenderloin for the boneless pork ribs..."