Pan-Fried Pork

Photo: bottomless kitchen

Ingredients

1 pound of boneless pork ribs (or boneless country-style pork ribs, or lastly 3 tablespoons of soy sauce

2 tablespoons of oyster sauce

2 tablespoons of hoisin sauce

1 tablespoon of toasted sesame oil

1/4 teaspoon five-spice powder

1/2 cup of low-sodium chicken broth

1 teaspoon of cornstarch

2 medium garlic cloves (about two teaspoons), minced or pressed in garlic press

2 teaspoons of grated, fresh ginger

4 1/2 teaspoons vegetable oil

4 tablespoons Chinese rice cooking wine, Shao-Xing brand recommended (

1/2 pound of shiitake mushrooms, about three cups

2 bunchs of scallions

1 head of napa cabbage

12 ounces of fresh Chinese noodles or 8 ounces of dried linguine

1 tablespoon of Asian garlic chili sauce

Preparation

Trim pork of surface fat and slice crosswise, creating 1/8 inch thick pieces

Bring four quarts of water to boil in a Dutch oven. (4 cups = 2 pints = 1 quart)

In a medium bowl, whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together.

Place three tablespoons of mixture in large zip plastic bag & add the pork, pressing all excess air out of the bag before sealing.

Refrigerate for at least 15 minutes, but no more than an hour.

Add the cornstarch & broth into remaining soy sauce mixture, whisking together.

In separate bowl, mix the minced garlic & grated ginger with a 1/2 teaspoon of vegetable oil. Set aside.

Heat 1 tablespoon of vegetable oil in a 12-inch cast-iron or non-stick skillet over high heat.

Using a wooden spoon, add half the pork in a single layer.

Leave for 1 minute, without stirring.

Continue to cook until browned, stirring occasionally, about 2 or 3 minutes

Add 2 tablespoons of wine to the skillet.

Cook for 30-60 seconds, stirring constantly, until liquid is reduced and pork is well coated.

Transfer pork to a medium bowl & repeat with remaining half of pork, 1 teaspoon of oil, and remaining 2 tablespoons of wine.

Wipe skillet clean with paper towels, then returning to high heat with 1 teaspoon of vegetable oil.

Add mushrooms, stir occasionally until light golden brown, 4 to 6 minutes.

Add scallions, stir occasionally until wilted, 2 to 3 minutes.

Transfer vegetables to bowl with pork.

Add noodles to the boiling water, stir occasionally under tender, about 3 to 4 minutes for the Chinese noodles, or 10 minutes for the dried linguine.

Add remaining teaspoon of vegetable oil and cabbage to the now-empty skillet, stir occasionally for 3 to 5 minutes.

Clear the center of skillet & add the garlic-ginger mixture, mashing the mixture with the back of a spoon for 30 seconds (until fragrant).

Stir garlic mixture into cabbage & return the pork-vegetable mixture to the skillet.

Immediately add the chicken broth-soy sauce mixture to the skillet.

Simmer until thickened, 1 to 2 minutes.

Remove skillet from heat.

Once noodles are cooked, drain noodles completely and return to empty dutch oven, adding the cooked stir-fry mixture and garlic-chili sauce, tossing to coat.

Serve immediately, enjoy!

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A snippet from bottomlesskitchen.com: " This dish was delicious, especially since there was NOT a lot of oil or fat in this recipe. So, in other words, it was healthy Chinese food. We substituted pork tenderloin for the boneless pork ribs..."