Pork Cabbage Casserole
We pair the mildly sweet flavors of napa cabbage and snow peas with pork loin.
Keywords
- Pork
- Vegetables
- Casseroles
- Main Courses
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Cooking tools:
- Dutch oven
- Stockpot
- Slotted spoon
- Fine-mesh sieve
- Spider strainer
- Airtight container
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Measuring spoon
- Measuring cup
- Spoon
- Oven
- Stove
- Refrigerator
- Freezer
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (plus neck and gizzards)
- 1 medium onion, chopped coarse
- 1 medium carrot chopped coarse
- 1 medium rib celery
- 1 bouquet garni (see related Quick Tip)
- 1 teaspoon table salt
- 13 cups water
- 3 1/2 tablespoons soy sauce
- 3 tablespoons rice wine
- 2 tablespoons minced scallions
- 2 tablespoons minced fresh ginger
- 1 teaspoon sesame oil
- 1 pound boneless pork loin roast, cut into thin slices about 1/4-inch thick and 1 1/2 inches square
- 2 inch piece fresh ginger, sliced thin
- 10 Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters
- 1/2 cup rice wine or sake
- Table salt
- 1 tablespoon vegetable oil or peanut oil
- 8 cloves garlic, smashed and skins removed
- 1 large head small Napa cabbage or celery cabbage, about 2 1/2 pounds, halved lengthwise and cored, leaves cut into 2-inch squares
- 1/2 pound snow peas, ends snapped and strings removed
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