clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hoisin Pork with Napa Cabbage

  • Author: Meagan


Borrowed from Fine Cooking’s, ‘Make It Tonight’, I probably wouldn’t have tried this straight away if not for Kyla…except that I ended up NOT making the recipe that she raved about…I made the pork and Napa cabbage recipe on the page before.  It’s been a very busy couple of weeks.  Thankfully, this was also super tasty, and very quick – if you have the pork and cabbage chopped – I also added in a couple of cups of chopped leeks and about 1 cup of diced green onion.  You can serve this over rice, or have it straight up like we did (we had some cheesy bread for an appetizer) – enjoy! – and slow down! (note to self)



1 to 1 1/2 lbs. pork tenderloin, sliced into even medallions or long, evenly thick strips

1/2 t. salt

3 T. Lee Kum Kee hoisin sauce AND 2 T. soy sauce

1 T. balsamic vinegar

canola oil for cooking

4 cloves of garlic, minced

810 c. Napa cabbage (1 large cabbage), cut into 1 inch pieces or slivered like slaw – this will seem like ALOT, but it cooks down significantly

1 red pepper AND 1 orange pepper, cleaned and sliced

1/4 c. chopped chives


Put the sliced pork in a large bowl and season with the salt – you can do this ahead and have it ready in the fridge.  In a small bowl, whisk together the hoisin sauce, soy sauce and vinegar and set it aside (this will not seem like enough sauce, but the cabbage is very juicy – it will all be saucy enough!).

In a large pot, or a large skillet with high sides, heat up a splash of oil, add the pork and cook, turning and stirring it until it browns and loses it’s raw appearance.  Transfer the cooked pork to a plate.

Add another splash of oil – this is where I added in my leeks and green onions – add the garlic, and about half of the cabbage and peppers (they probably won’t all fit until the cabbage cooks a bit).  Cook for a couple of minutes to make room, add in the sauce, the rest of the cabbage and the pork and cook and stir until all is heated through and the cabbage has all softened slightly.  Turn the heat off and allow it to sit for a couple of minutes before you serve it – the cabbage is very juicy and will add nicely to the sauce.  Sprinkle with the chives and serve as you wish!

  • Category: Pork, Stir fry, Cabbage


From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.