Hawaiian Pork with Stir Fry Cabbage

I have become seriously obsessed with my Bon Appetite Cookbook these past couple of weeks. I've never had a cookbook before where everything in the book is absolutely good!

Okay, so there might have been an incident with one recipe, but it was my fault, I don't blame the book. The grocery store only had ity bity scallops and I might have overcooked them just a tad bit. If you call biting into rubber over-cooked! That is what I like to call human error. I need to work on my skills with cooking scallops and I need to find a good seafood source in Billings because Albertsons will not do!

On the complete opposite side of the spectrum, this recipe turned out fantastic! I changed some of the ingredients to fit what I had in my pantry/kitchen cupboards, but isn't that what all home-cooks do? We like to improvise, and it usually turns out fantastic!

I've also become obsessed with these white square plates.

 It makes the food "pop" with vibrate color!

If I weren't trying to eat better, I might just maybe-may consider cooking my way through my new favorite cookbook, but I think the dessert section might kill me and my waistline. My thighs jiggle enough, I don't need to add to it! But I will definitely be slowly cooking my way through the main courses and sides, because all the ingredients are fresh and I love to cook from scratch!

Here is what you are going to need for Hawaiian Pork {2-3 servings}:
-1-1/2 lbs Boneless Pork Spareribs, cut into 1-1/2 inch cubes
-Salt & Pepper, for seasoning
-2 tbsp Canola Oil
-3 cloves of chopped Garlic
-2 Green Onions, chopped
-1 tbsp fresh Ginger, peeled and chopped
-9 ounces of Low-Sodium Chicken Broth-divided
-2-1/2 tbsp Soy Sauce
-1/2 tbsp Brown Sugar
-1/8 tsp Crushed Red Pepper
-1/8 tsp Ground Cinnamon
-2 tsp Cornstarch

Sprinkle the cubed pork with salt and pepper. Heat 1 tbsp of Canola oil in a dutch oven or large pot over medium-high heat. Add 1/2 of the pork and saute until brown on all sides, about 6 minutes. Remove the pork to a bowl and repeat with the other half. Removing the second half of pork as well.

Add the other tablespoon of Canola oil to the pot and add in the Garlic, Green Onions, and Ginger. Saute for 1 minute. Return the pork back into the pot with all it's glorious juices. Pour in 1 cup of Chicken Broth, Soy Sauce, Sugar, Crushed Red Pepper and Cinnamon. Bring to a boil, cover the pot and then reduce the heat to Medium-Low. Allow the pork to simmer for 1 hour and 15 minutes until the tender.

Take the remaining 1 ounce of Chicken Broth and dissolve the Cornstarch in it. This will allow for a really thick and saucy gravy for the pork. After the pork has simmered for 1 hour and 15 minutes, pour in the dissolved Cornstarch and stir to combine until thickened.

*While the pork is simmering for 1 hour and 15 minutes, it's time to make the Stir Fry Cabbage. The perfect companion for our Hawaiian Pork dinner!*

Here is what you are going to need for the Stir Fry Cabbage:
-1 tbsp Canola Oil
-1/2 tbsp Fresh Ginger, peeled and minced
-1 pound of Green Cabbage, quartered, cored and very thinly sliced
-3 Green Onions, chopped
-1/2 tbsp Sesame Oil

Heat the Canola Oil in a seperate pot over medium-high heat. Add the chopped Ginger and saute for 30 seconds. Add half of the Cabbage and toss for about 4 minutes until wilted. Add in the remaining Cabbage, Green Onions and Sesame Oil. Toss until all of the Cabbage becomes crisp-tender (4 minutes). Season with Salt and Pepper to taste.

The flavors from the savory gravy with the light Asian flavors of the cabbage really complement each other fantastically. You feel like you are eating at a Luau or a Pig-Roast when you eat this dinner!

Enjoy!

P.S. The birthday cake that Dusty and I made was featured on America's Test Kitchen today! We were really excited to receive the news from Megan at Wanna Be A Country Cleaver, who was also recognized as well! Check it out here!

*Recipe for birthday cake is coming soon!*