Pork Cabbage Casserole

Pork Cabbage Casserole

www.americastestkitchen.com

We pair the mildly sweet flavors of napa cabbage and snow peas with pork loin.

Keywords

  • Pork
  • Vegetables
  • Casseroles
  • Main Courses
View full recipe on www.americastestkitchen.com

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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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