TEA-SMOKED PORK AND TENDER CABBAGE STIR-FRY
The wok has many uses. Since Chinese homes don't have ovens, cooks learned to use the wok and its lid as an oven and a smoker. The Hunan Chinese especially took to this method; their cuisine is known for its inclusion of smoked meats such as duck and pork. The smoking mixture of sugar and tea leaves provides the smoky flavor, while the rice provides the fuel for the smoke. Once smoked, the pork is stir-fried with cabbage in a mild spicy sauce.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Place the pork in a 2-quart saucepan, add the water, ginger, green onions, sugar, and salt, and bring to a boil. Adjust the heat so the liquid is simmering, cover the pot, and simmer until the pork is almost cooked through, about 8 minutes. Drain the pork and set aside.
- Line the inside of a wok and the inside of its lid with aluminum foil. Make the smoking mixture: Stir the tea leaves, rice, sugar, and star anise together in the lined wok, then spread evenly over the bottom. Set a round rack over the smoking mixture, about 3 inches above the mixture, and set the pork on the center of the rack.
- Place the wok, uncovered, over high heat. When the rice mixture begins to smoke, cover the wok, reduce the heat to medium, and smoke until the pork turns a rich, deep brown, about 25 minutes. Turn off the heat and let stand for 5 minutes before removing the lid.
- Let the pork cool briefly, then cut into1/8-inch-thick slices. (Discard the smoking mixture and foil.) Clean the wok and heat it over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger and chile and cook, stirring, until fragrant, about 30 seconds. Add the pork, cabbage, carrot, and bamboo shoots and stir-fry until the cabbage is wilted, about 1 minute.
- Add the chicken stock, soy sauce and chile garlic sauce and bring to a boil. Adjust the heat so the sauce is simmering, cover the wok, and simmer until the carrot is tender, about 3 minutes.
- Pour in the dissolved cornstarch and cook, stirring, until the sauce thickens slightly, about 30 seconds. Stir in the sesame oil, scoop onto a warm serving platter and serve hot.
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Prakash Chhetri
[email protected]I'm not sure about the combination of tea-smoked pork and cabbage, but I'm willing to try it.
snaketells
[email protected]This is a great recipe for a quick and easy weeknight meal.
Bk Naeem420
[email protected]The cabbage is cooked perfectly in this stir-fry.
Gary Berry
[email protected]I love the smokiness of the pork in this dish.
yashvi italiya
[email protected]This dish is so easy to make and it's packed with flavor.
Elizabeth Maynes
[email protected]I've made this stir-fry several times and it's always a hit. It's a great way to use up leftover pork.
Topic Changer
[email protected]This stir-fry is delicious and healthy. I love the combination of flavors.
Tejendra Rokaya
[email protected]Love this recipe! It's so flavorful and easy to make.
Tahir Shika
[email protected]This is one of my favorite stir-fry recipes. It's always a crowd-pleaser and it's so easy to make.
Msp Broken Gaming
[email protected]I'm not a huge fan of cabbage, but this stir-fry changed my mind. The tea-smoked pork and the sauce really elevated the cabbage and made it delicious.
Manovibes
[email protected]This stir-fry was a hit with my family! The kids loved the smoky flavor of the pork and the cabbage was a great way to get them to eat their veggies.
Sheikh Jani
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The tea-smoked pork adds a unique flavor that I really enjoyed. The cabbage was also cooked perfectly.
sup
[email protected]This stir-fry is a great way to get your veggies in. The cabbage is cooked perfectly and the pork is tender and flavorful. I'll definitely be making this again.
Inusa Nakowa
[email protected]So simple yet so flavorful! I love how the tea-smoked pork and cabbage come together in this dish. It's a great way to use up leftover pork, too.
Irene Cobbinah
[email protected]This stir-fry was an absolute delight! The smokiness of the pork complemented the tender cabbage perfectly. I added a bit of ginger and garlic to give it an extra kick. Definitely a keeper!