Spicy Pork And Cabbage Recipes

SPICY UNSTUFFED CABBAGE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
• Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into the sausage mixture; add cabbage and fold into the mixture. Reduce heat to medium-low and cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.

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.

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 NAPA CABBAGE SALAD

Steps:

• Trim any excess fat from the pork chops and cut into thin strips across the grain.
• Transfer the pork to a mixing bowl and season with 1/2 teaspoon salt and a few grinds of black pepper. Drizzle with 2 tablespoons of the sesame oil and 1 teaspoon of sriracha.
• Reserve 1/2 teaspoon of the garlic and 1 teaspoon of the ginger for the salad dressing and add the remainder to the pork.
• Combine until the pork is coated thoroughly coated with the flavorings and set aside at room temperature for 15 minutes while you prep the vegetables for the salad.
• Place the napa cabbage in a large, shallow bowl. Add the red bell pepper, carrots, scallions and cilantro.
• Place the remaining tablespoon of sesame oil along with the reserved garlic and ginger in a small bowl. Whisk in the vegetable oil, rice vinegar, water and ketchup until well blended. Pour over the cabbage mixture, toss to combine and season to taste with salt and pepper. Set aside.
• Heat a wok or large frying pan over high heat. Add the pork and stir fry until no longer pink, 2 to 3 minutes. Remove from the heat and allow to cool for 5 minutes.
• Add the pork and any juices that have accumulated in the pan to the salad and toss to combine.
• Taste and adjust the sriracha and other seasoning if desired. Garnish with sesame seeds and serve.

SPICY PORK AND CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cabbage and olive oil in a medium bowl and toss to coat. Spread coated cabbage in the bottom of a 9x13 inch baking dish and top with peppercorns. Add water just to cover.
• In a large shallow dish or bowl combine the garlic powder, pepper, salt, parsley and Cajun spice. Mix together. Roll pork in spice mixture and place on top of cabbage. Bake in the preheated oven for about 45 minutes or until almost done; when done, internal temperature of pork reaches 145 degrees F (63 degrees C). Stir tomato paste into cabbage mixture and bake another 15 to 20 minutes. (Note: Baking time will vary depending on size of roast.)

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.