Hoisin pork with napa cabbage from The Best of Fine Cooking: One-Pot Meals (page 29)

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Notes about this recipe

  • cjannace on July 14, 2015

    When I was talking with my friend Christine about what to do with all of the cabbage that I had from my CSA and she recommended this dish. I'm glad I took her recommendation! When looking at the recipe, I was unsure of how I would like the flavors of hoisin sauce, soy sauce & blasamic vinegar mixed together but I was pleasantly surprised by how tasty it was. While I subbed an Anaheim pepper for the bell pepper (need to use some of my CSA vegetables!), the dish had great flavors and great textures. Definitely something I'll make when the cabbage starts to pile up again.

  • Christine on August 13, 2014

    Served this over brown rice. Used a green pepper instead of red and a pointed cabbage (I think that's what they're called!) instead of napa as that is what we had on hand. My husband and I found this recipe surprisingly tasty, especially considering that neither of us is a particular fan of cabbage. This recipe isn't one I would go out and buy the ingredients specifically to make again, but it was a tasty meal chosen because we had pork in the freezer and cabbage, pepper, and chives from the CSA. I found that each step needed a couple extra minutes of cooking time, but that may not have been the case if I wasn't making an extra half recipe to use up the quantity of pork and cabbage we had. The leftovers will definitely be enjoyed.

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