Posted by: marthabernie | August 29, 2015


I love Hoisin Sauce and use it whenever I get a chance.  Here is a casserole that blends it with pork in a quick and easy casserole.


1-1/4 pounds pork tenderloin, cut into 1 inch pieces

1-1/2 teaspoons Chinese five spice powder


4 tablespoons canola oil

12 shitake mushrooms, stemmed and sliced

1/2 head savory cabbage (bout 12 oz) cored and sliced

1 piece fresh ginger (2 inches), peeled and finely chopped

4 cloves garlic, finely chopped

1 cup long grain rice

1 carrot, peeled and thinly sliced

2 cups chicken broth

6 tablespoons Hoisin sauce plus more for serving

Thinly sliced scallion, for garnish

Chopped cilantro, for garnish

Preheat oven to 425 degrees F.  Season the pork with the five spice powder and salt.  Heat a heavy 12 inch covered casserole pan over high heat.  Add 2 tablespoons oil and the pork.  Cook until the pork is golden brown on the outside but still rare in center, 3 to 5 minutes.  Transfer to baking sheet.

Reduce heat to medium, then add the mushrooms and the remaining oil to pan.  Cook until tender and softened, about 2 minutes.  Add the cabbage, garlic and ginger.  Season with salt and sauté until the cabbage begins to wilt, about 2 minutes.  Stir in rice and carrot, then broth and 3 tablespoons hoisin sauce; bring to a boil.  Cover and bake until the rice is tender and the liquid absorbed, about 20 minutes.

Remove pan from oven.  Preheat the broiler.  Toss the pork with remaining 3 tablespoons hoisin sauce; nestle the pork into the rice mixture and broil until the pork is glazed, 5 to 7 minutes.  Sprinkle with scallions and cilantro, serve with more hoisin.

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