Hoisin Pork with Napa Cabbage
Pork tenderloin with Napa cabbage, a flavorful and easy stir-fry recipe.
Pork tenderloin with Napa cabbage, a flavorful and easy stir-fry recipe.
- 1 lb. pork tenderloin cut into 1/4-inch-thick strips (about 3 inches long)
- 1 tsp. kosher salt more to taste
- 3 tbs. hoisin sauce (i like lee kum kee brand)
- 2 tbs. soy sauce
- 1 tbs. balsamic vinegar
- 3 tbs. canola or peanut oil
- 2 tsp. minced garlic
- 6 cups napa cabbage cut into 1-1/2-inch pieces (about 3/4 lb.)
- 1 red bell pepper cored, thinly sliced, and cut into 2- to 3-inch lengths
- 1/4 cup thinly sliced fresh chives
- Carbohydrate 18.253514601125 g
- Cholesterol 73.16 mg
- Fat 4.98653885542341 g
- Fiber 2.87989315904818 g
- Protein 28.8759647409128 g
- Saturated Fat 1.43290761624083 g
- Serving Size 1 1 Serving (450g)
- Sodium 861.295171084206 mg
- Sugar 15.3736214420768 g
- Trans Fat 0.959885534421206 g
- Calories 228 calories
Step-by-step
- In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.
- Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.
- Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.
- Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.
Unlike a traditional Chinese takeout stir-fry heavy on cornstarch-thickened gravies, this preparation relies entirely on the natural moisture release of cruciferous leaves and a balanced pan sauce to create its body. Tenderloin cuts require precise handling to prevent toughness. Slicing the pork against the grain into uniform quarter-inch strips guarantees a tender bite, while cooking the meat in a shimmering twelve-inch nonstick skillet over medium-high heat for exactly two minutes achieves proper browning without overcooking.
Smart Ingredient Adjustments
Adapting the sauce components requires understanding moisture and acidity. Balsamic vinegar provides the necessary sharpness to balance the sweet bean paste in hoisin, but rice vinegar works equally well if used at a one-to-one ratio without altering the final reduction. Canola oil handles high thermal thresholds reliably, yet peanut oil introduces a subtle nutty aroma that enhances the savory profile of the garlic. Pairing this dish with steamed jasmine rice absorbs the rich broth formed when the cabbage rests off the heat for two minutes.
- Ensure the skillet is completely hot before adding the pork to prevent steaming.
- Mince the garlic finely so it releases aromatics instantly upon hitting the oil without burning.
- Allow the cabbage to rest off the heat to build the sauce body naturally.
