14 Sep2008

cab1

Some food pairings are simply made in heaven. One of them is cabbage and pork. So with more than a third of that huge log of porchetta left in the fridge, I decided to do a quick porchetta and cabbage stir fry and I was very happy with the results. This dish literally took less than 10 minutes to cook, tasted terrific, and was highly economical to boot. Place a very large saute or fry pan over high heat. When the pan is very hot, add several slices worth of porchetta, chopped into half inch or smaller cubes, with herbs and all. Add one chopped onion, medium dice. Then sprinkle some kikkoman or other light soy sauce as this sautes… Next, chop up roughly half of a medium sized green cabbage and half of a medium sized napa cabbage.

cab2

Note that there is no added oil to the pan. The porchetta cubes will render enough fat to cook this entire dish. When the onions are cooked, add the cabbage and keep this moving to avoid burning any leaves. The cabbage will wilt down to 1/3 or less of its pre-cooked volume. Season with salt and LOTS of freshly round pepper. Add some more kikkoman for flavor and color, but don’t overdo it or the porchetta flavors will be lost. Don’t overcook, I like the thicker ribs of the cabbage to have a little bit of bite left in them. Serve hot with a steaming bowl of rice. Yum. Comfort food in our house. If you don’t have porchetta, use bacon instead. :)

 

COMMENTS:

  1. Di says:

    MM,

    would you happen to know the details of this year’s Pink Kitchen by the I Can Serve Foundation? I wasn’t able to attend last year, and I’m raring to try it out!

    Thank you!

    Sep 14, 2008 | 12:35 pm

     
  2. Homebuddy says:

    Simple but wonderful recipe. I know the hubby will love this as cabbage is his favorite vegie. Thanks for posting.

    Sep 14, 2008 | 1:38 pm

     
  3. Marketman says:

    Di, sorry, I haven’t heard anything about this year’s Pink Kitchen of the I Can Serve Foundation… homebuddy, it’s really super easy to make…

    Sep 14, 2008 | 1:41 pm

     
  4. joey says:

    I agree with you 100% about the pork and cabbage pairing…and it helps that I love both! This is a fantastic idea along with the porchetta hash in your previous post. I made something similar with the leftovers of the slow-roasted pork belly I mentioned earlier inspired by your use of leftover porchetta! I’ll post about it soon :) Thanks for all the great ideas!

    Sep 14, 2008 | 2:38 pm

     
  5. James says:

    Perfect pairing … looks delicious!

    Sep 14, 2008 | 7:09 pm

     
  6. meg says:

    the greens balanced the pork. yum. just right.

    Sep 15, 2008 | 4:28 am

     
  7. RoBStaR says:

    MM,
    how many more recipes will that porchetta serve?

    Sep 15, 2008 | 10:34 am

     
  8. Mrs. G says:

    When we don’t have pork, we use canned corned beef :)

    Sep 15, 2008 | 5:23 pm

     
  9. deirdregurl says:

    you can never go wrong with cabbage…i make mine using chopped ham! my daughter’s favorite!

    Sep 16, 2008 | 1:10 pm

     
  10. siegrez says:

    I think i’m gonna try this recipe @ home :-)

    thanks MM

    Sep 16, 2008 | 7:39 pm

     
  11. dhayL says:

    you just gave me an idea how to consume the cabbage that’s been sitting in the kitchen counter for a few days now..although i could cook pansit, but this dish is something i haven’t tried before. i would probably use pork belly and bacon as you said, thanks MM!

    Sep 18, 2008 | 10:56 pm

     
  12. dhayL says:

    i guess i’d better chek your previous post then..hehehe

    Sep 18, 2008 | 11:00 pm

     
 

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