Chinese Spareribs With Napa Cabbage Recipes

CHINESE SPARERIBS WITH NAPA CABBAGE

Steps:

• In a small bowl, whisk together five-spice powder, cayenne, 1 teaspoon salt, and 1/8 teaspoon pepper. Rub meaty side of ribs with spice mixture, patting to adhere.
• In a shallow 2-quart microwave-safe dish, arrange rack, standing with rib ends upward (the natural curve will keep it upright). Microwave on high, uncovered, until pork is opaque throughout, 20 to 25 minutes. Remove from microwave; tent with foil. Set aside.
• In a large bowl, toss together cabbage, vinegar, and oil. Season with salt and pepper. Cut rack between bones to separate ribs; brush with hoisin sauce. Garnish with scallions, and serve with napa cabbage and more hoisin sauce for dipping.

PORK AND CABBAGE STIR FRY

Steps:

• Spread a very little amount of oil in wok and fry the pork belly until cured and browned. Move them to one side of the wok.
• Place garlic, ginger, scallion white and Thai peppers. Fry for half minutes until aromatic.
• Add cabbage in, make a quick stir fry, then add light soy sauce, salt and sugar. Mix in sesame oil too. Serve hot.

EASY NAPA CABBAGE SLAW RECIPE

Steps:

• Prep ingredients: Thinly slice cabbage and onion.Mince garlic.
• Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
• Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.
• Toss dressing with cabbage and chill for 5-10 minutes before serving.

NAPA CABBAGE SLAW

Steps:

• In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.

NORTHERN CHINESE SOUR CABBAGE STEW WITH GLASS NOODLES

Steps:

• Start by prepping the pork. In a medium thick-bottomed pot, add the water, whole pork belly (or ribs), Shaoxing wine, ginger, scallions, Sichuan peppercorns, star anise, and salt. Cover and bring to a boil. Once boiling, reduce the heat to medium/low, and simmer for 15 minutes.
• If using pork belly, remove it from the pot to let it cool, and save the stock. If substituting pork ribs, don't remove them from the stock. Just turn off the heat and let them continue "cooking" in the hot broth while you prepare the rest of the dish.
• Make the dipping sauce by combining the minced garlic, light soy sauce, sugar, and chili oil (if using) in a small bowl. Set aside.
• Slice the sour cabbage about ¼" (0.6 cm) thick, transfer to a large metal bowl, and fill with fresh water. Agitate the vegetables in the water with your hands a bit, drain, and thoroughly squeeze out any remaining water from the cabbage. This quick rinse will soften the saltiness and sourness of the cabbage. Set aside.
• Once the pork belly is warm to the touch (not hot), slice it into 1/4" (0.6 cm) slices. Set aside.
• In a thick-bottomed, relatively shallow pot (a clay pot, stone pot, or cast iron dutch oven is ideal for retaining heat while eating), heat the vegetable oil, and add the ginger, julienned scallion whites, and the sour cabbage. Stir-fry for 5-7 minutes, until any liquid has evaporated.
• Strain the liquid used to boil the pork into the pot. Stir in the oyster sauce and chicken stock (optional if you like a more broth-like consistency), and then add the sliced pork belly (or ribs). Bring to a simmer, cover, and cook for 15 minutes over medium low heat.
• Add the glass noodles, stir, and cover again. Cook for 2-3 more minutes, or according to the package instructions.
• Finally, stir in the white pepper and salt to taste. Top with the chopped green parts of the scallions, and serve immediately with the dipping sauce for the pork and the steamed rice.

HOISIN AND GARLIC COUNTRY RIBS WITH NAPA CABBAGE

Steps:

• Heat oil in a large, heavy skillet over medium-high heat.
• Add the pork in a single, uncrowded layer.
• Cook, turning often and working in batches if needed, until golden on all sides, about 10 minutes.
• Transfer to the slow-cooker.
• Add the onions to the skillet; cook, stirring, until golden, about 10 minutes.
• Add to the slow-cooker.
• Set aside.
• Mix the broth, hoisin sauce, black bean sauce, wine, soy sauce, garlic and ginger in a bowl.
• Add to the slow-cooker.
• Cover; cook on high until meat is very tender, about three and a half to four hours.
• Cut the cabbage into eight wedges; add to the slow-cooker.
• Cover; cook on low (50% power) until cabbage is crisp-tender, about 20 minutes.
• Transfer the pork and cabbage to a large platter.
• Cover; keep warm.
• Stir the dissolved cornstarch into the pan juices; cook on high, stirring, until slightly thickened.
• Pour juices over pork and cabbage.
• Serve with rice; sprinkle with cilantro.

BRAISED SPARERIBS WITH CABBAGE

Steps:

• Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
• Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
• Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.

NAPA CABBAGE SLAW

Steps:

• Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

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.