Pork Cabbage Casserole
By America's Test KitchenPublished on August 22, 2007
Time
3¼ hours, plus 30 minutes marinating
Yield
Serves 6
Ingredients
Broth
1 whole chicken (3 ½ to 4 pounds), cut into 10 pieces (plus neck and gizzards)1 medium onion, chopped coarse1 medium carrot chopped coarse1 medium rib celery 1 bouquet garni (see related Quick Tip)1 teaspoon table salt 13 cups waterCasserole
3 ½ 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 ¼-inch thick and 1 ½ inches square2 inch piece fresh ginger, sliced thin10 Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters½ cup rice wine or sakeTable salt 1 tablespoon vegetable oil or peanut oil8 cloves garlic, smashed and skins removed1 large head small Napa cabbage or celery cabbage, about 2 ½ pounds, halved lengthwise and cored, leaves cut into 2-inch squares½ pound snow peas, ends snapped and strings removedBefore You Begin
When buying napa cabbage, peel back several layers of leaves and sneak a peak into the center; reject the head if you see black spots. When cutting the cabbage into pieces, keep thicker stem pieces separate from the thinner leafy pieces. The stem pieces will need to cook longer and need to be added to the casserole first.
Instructions
- Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat from broth. Pour all but 1 quart of the chicken broth carefully into a heatproof container, let cool, and refrigerate or freeze for another use.
- Combine first 5 ingredients; add pork and toss to coat. Cover with plastic wrap and marinate 30 minutes.
- Bring chicken broth and ginger root to boil; simmer to blend flavors, about 10 minutes. Remove ginger root with a slotted spoon. Add mushrooms and rice wine and salt to taste; simmer 5 minutes longer. Set aside.
- Heat oven to 375 degrees. Heat vegetable oil in a 4-quart casserole or Dutch oven (which can later be covered) until smoking. Add garlic cloves and cabbage stem pieces and toss lightly over high heat for about 1 minute, adding several tablespoons of broth if pan is dry. Add cabbage leaves and several more tablespoons of broth; cover and simmer for 2 minutes. Uncover, add remaining broth with mushrooms and bring to boil. Cover, transfer casserole to oven and bake until cabbage is tender, about 45 minutes.
- Arrange pork and snow peas in separate piles atop cabbage; cover and bake for 10 minutes longer. Using a spoon, toss pork and baste it with broth. Taste for seasoning, adding more salt if necessary. Serve directly from casserole.
for the broth
for the casserole
Time
3¼ hours, plus 30 minutes marinatingYield
Serves 6Ingredients
Broth
1 whole chicken (3 ½ 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
Casserole
3 ½ 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 ¼-inch thick and 1 ½ inches square
2 inch piece fresh ginger, sliced thin
10 Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters
½ 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 ½ pounds, halved lengthwise and cored, leaves cut into 2-inch squares
½ pound snow peas, ends snapped and strings removed
Ingredients
Broth
1 whole chicken (3 ½ 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
Casserole
3 ½ 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 ¼-inch thick and 1 ½ inches square
2 inch piece fresh ginger, sliced thin
10 Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters
½ 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 ½ pounds, halved lengthwise and cored, leaves cut into 2-inch squares
½ pound snow peas, ends snapped and strings removed
Ingredients
Broth
1 whole chicken (3 ½ 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
Casserole
3 ½ 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 ¼-inch thick and 1 ½ inches square
2 inch piece fresh ginger, sliced thin
10 Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters
½ 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 ½ pounds, halved lengthwise and cored, leaves cut into 2-inch squares
½ pound snow peas, ends snapped and strings removed
Why This Recipe Works
For properly cooked napa cabbage, we separated the stems and leaves, trimmed the stems and cut them diagonally into 2-inch pieces, and tore the leaves into large pieces.
Before You Begin
When buying napa cabbage, peel back several layers of leaves and sneak a peak into the center; reject the head if you see black spots. When cutting the cabbage into pieces, keep thicker stem pieces separate from the thinner leafy pieces. The stem pieces will need to cook longer and need to be added to the casserole first.
Instructions
- Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat from broth. Pour all but 1 quart of the chicken broth carefully into a heatproof container, let cool, and refrigerate or freeze for another use.
- Combine first 5 ingredients; add pork and toss to coat. Cover with plastic wrap and marinate 30 minutes.
- Bring chicken broth and ginger root to boil; simmer to blend flavors, about 10 minutes. Remove ginger root with a slotted spoon. Add mushrooms and rice wine and salt to taste; simmer 5 minutes longer. Set aside.
- Heat oven to 375 degrees. Heat vegetable oil in a 4-quart casserole or Dutch oven (which can later be covered) until smoking. Add garlic cloves and cabbage stem pieces and toss lightly over high heat for about 1 minute, adding several tablespoons of broth if pan is dry. Add cabbage leaves and several more tablespoons of broth; cover and simmer for 2 minutes. Uncover, add remaining broth with mushrooms and bring to boil. Cover, transfer casserole to oven and bake until cabbage is tender, about 45 minutes.
- Arrange pork and snow peas in separate piles atop cabbage; cover and bake for 10 minutes longer. Using a spoon, toss pork and baste it with broth. Taste for seasoning, adding more salt if necessary. Serve directly from casserole.
for the broth
for the casserole
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