Tea-Smoked Pork and Tender Cabbage Stir-Fry

  3.5 – 2 reviews  • Wok Recipes
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.
Level: Easy
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 servings
Level: Easy
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 servings

Ingredients

  1. 1/2 pound boneless pork butt
  2. 4 cups water
  3. 3 quarter-sized slices peeled ginger
  4. 2 green onions, trimmed
  5. 2 teaspoons sugar
  6. 1/4 teaspoon salt
  7. 1/4 cup black or oolong tea leaves
  8. 1/4 cup uncooked rice
  9. 1/4 cup packed light brown sugar
  10. 3 star anise
  11. 2 tablespoons vegetable oil
  12. 1 tablespoon minced garlic
  13. 2 teaspoons minced ginger
  14. 2 teaspoons minced red or green jalapeno chile
  15. 1 1/2 to 2 cups sliced (1-inch) Napa cabbage
  16. 1/3 cup thinly sliced carrot
  17. 1/3 cup sliced bamboo shoots
  18. 1/4 cup chicken stock
  19. 2 tablespoons soy sauce
  20. 1 1/2 teaspoons chile garlic sauce
  21. 2 teaspoons cornstarch, dissolved in 1 tablespoon water
  22. 1/4 teaspoon sesame oil

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 315
Total Fat 15 g
Saturated Fat 3 g
Carbohydrates 33 g
Dietary Fiber 1 g
Sugar 17 g
Protein 13 g
Cholesterol 36 mg
Sodium 685 mg
Serving Size 1 of 4 servings
Calories 315
Total Fat 15 g
Saturated Fat 3 g
Carbohydrates 33 g
Dietary Fiber 1 g
Sugar 17 g
Protein 13 g
Cholesterol 36 mg
Sodium 685 mg

Reviews

Lee Wells
There is nothing heavy about the sauce. Add some vinegar and sugar to add an added dimention to the dish.
Justin Diaz
The tea-smoked flavor that was exotic at first taste got old quickly. I substituted a pork tenderloin, but would opt for a less heavy asian marinade (maybe ginger, soy, basil) next time and keep everything else the same.

 

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