Spicy Pork and Cabbage

[clevermanka]

mckitterick and I had this at a cautionary visit to a Chinese restaurant last weekend. It was our favorite thing on the buffet, and I was pretty certain I could recreate it at home. And I did!

Spicy Pork and Cabbage
1-2 T fat (I used schmaltz, but coconut oil would be fine)
1.5 to 2 lb ground pork
1 small head cabbage
1/4 c chicken stock
1/4 c coconut aminos
1 t ginger paste
1 t garlic powder
2 t sriracha sauce

In a large pot, melt the fat and brown the pork. Chop cabbage into 1" squares or so. Add to pot and cook down. Pour in remaining ingredients and cook down, stirring well, until cabbage is desired tenderness. I like mine pretty soft, and it took about twenty minutes. Just don't let it get mushy! You want some crunch.

I plan to add some green onions next time I make this, but I liked how simple and clean it tasted.

Comments

[stuology.livejournal.com]

Hmmm...sriracha (http://theoatmeal.com/comics/sriracha)...

[clevermanka.livejournal.com]

That is a thing of beauty. I love the talking rooster near the end.

[bluetourmaline.livejournal.com]

What are coconut aminos?

[clevermanka.livejournal.com]

Google it! They're FABOO for those of us who can't have soy or tamari sauce.

[mckitterick.livejournal.com]

You forgot to mention: YUM DELICIOUS!

[clevermanka.livejournal.com]

I'm very pleased you liked it!

[adammaker.livejournal.com]

mmmm.
I'm making a note of this.
Will try it soon.

Last weekend, I bought my first whole shoulder of pastured pork, and did my own butchery to make many meal sized cuts from it. Hooray!

Let's just say I have plenty o' Pork frozen now...

[clevermanka.livejournal.com]

Mmm. Pig. That magical animal.