Mix 106.5

Mix 106.5

Ian Solecki
Weekend Host

more posts from Ian

Hoisin Pork with Napa Cabbage Posted (2013-04-17)

my food photography might actually be getting worse with time
my food photography might actually be getting worse with time

Haven't made anything new in awhile... I've been lazy. No longer! This one has been on the list for awhile and looked pretty easy/healthy. I wasn't wrong! Once again from the good folks at Fine Cooking, here's the recipe: http://www.finecooking.com/recipes/hoisin-pork-napa-cabbage.aspx

First thing's first - I didn't know what Napa cabbage was or where you can get it. Apparently it's the same as Chinese cabbage in most of our grocery stores (Napa has nothing to do with California in this case). http://en.wikipedia.org/wiki/Napa_cabbage

Once you have that, everything else is easy as pie and doesn't take long at all. The uniqueness, I think, is the hoisin/soy/balsamic combo. You often get hoisin and soy sauce in the same recipe, but rarely balsamic vinegar as well. The sauce ends up being great.

My suggestions:

  • Make sure the oil is nice and hot (shimmering as they say) before you start cooking the pork - you want to cut it thin enough that you can kind of flash cook it, quickly, browning the outside without drying out the inside.
  • Serve with rice. I didn't notice that in the recipe the first time, and the picture shows no rice, so I thought it would be fine on its own. It is, but it would be better with something like rice to soak up the extra sauce!
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