Ingredients Jump to Instructions ↓

  1. 1 pound boneless pork butt

  2. 8 ounces chicken broth

  3. 2 tablespoons cooking oil

  4. 8 small dried red chillies

  5. 1 tablespoon chopped garlic

  6. 3 scallions, cut into 1-in lengths

  7. 8 ounces napa cabbage, cut into bite-size pieces

  8. 2 tablespoons hoisin sauce

  9. 2 teaspoons dark soy sauce

  10. 2 teaspoons light soy sauce

  11. 1/8 teaspoon salt

  12. 2 teaspoons cornstarch dissolved in

  13. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. In a pan, combine the pork and chicken broth. Bring to the boil over high heat. Reduce the heat to low, cover and simmer until tender, 40 to 45 minutes. Remove the pork from the pan and let cool. Reserve the broth. Cut the pork into thin slices. Place a wok pan over medium-high heat until hot. Add the oil, swirling to coat the sides. Add the chillies and garlic then cook, stirring, until fragrant, about 10 seconds. Add the pork and stir-fry for 1 minute. Add the scallions and cabbage and stir-fry for 30 seconds. Add the reserved broth, hoisin sauce, dark and light soy sauces, and salt. Cook until the cabbage is tender-crisp, about 3 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.


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