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Hojicha-Smoked Pork and Napa Cabbage Stir-Fry


  • 1/2 pound boneless pork butt

  • 4 cups Hojicha tea (brewed)

  • 3 quarter-sized slices peeled ginger

  • 2 green onions, trimmed

  • 2 teaspoons sugar

  • 1/4 teaspoon salt

For Smoking Mixture:

  • 1/4 cup Hojicha tea leaves

  • 1/4 cup uncooked rice

  • 1/4 cup packed light brown sugar

  • 3 star anise

  • 2 tablespoons vegetable oil

  • 1 tablespoon minced garlic

  • 2 teaspoons minced ginger

  • 2 teaspoons minced red or green jalapeno chile

  • 1 1/2 to 2 cups sliced (1-inch) Napa cabbage

  • 1/3 cup thinly sliced carrot

  • 1/3 cup sliced bamboo shoots

  • 1/4 cup chicken stock

  • 2 tablespoons soy sauce

  • 1 1/2 teaspoons chile garlic sauce

  • 2 teaspoons cornstarch, dissolved in 1 tablespoon water

  • 1/4 teaspoon sesame oil

Prep Time: 20 min

Cooking Time: 40 min

Place the pork in a 2-quart saucepan, add the Hojicha tea, ginger, green onions, sugar, and salt, and bring to a boil. Adjust the heat so the liquid is simmering, cover the pot, and simmer until the pork is almost cooked through, about 8 minutes. Drain the pork and set aside.

Line the inside of a wok or a large sized frying pan and the inside of its lid with aluminum foil.

Make the smoking mixture: Stir the hojicha tea leaves, rice, sugar, and star anise together in the lined wok or pan, then spread evenly over the bottom.

Set a round rack over the smoking mixture, about 3 inches above the mixture, and set the pork on the center of the rack.

Place the wok, uncovered, over high heat. When the rice mixture begins to smoke, cover the wok, reduce the heat to medium, and smoke until the pork turns a rich, deep brown, about 25 minutes. Turn off the heat and let stand for 5 minutes before removing the lid.

Let the pork cool briefly, then cut into1/8-inch-thick slices. (Discard the smoking mixture and foil.) Clean the wok and heat it over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic, ginger and chile and cook, stirring, until fragrant, about 30 seconds. Add the pork, cabbage, carrot, and bamboo shoots and stir-fry until the cabbage is wilted, about 1 minute.

Add the chicken stock, soy sauce and chile garlic sauce and bring to a boil. Adjust the heat so the sauce is simmering, cover the wok, and simmer until the carrot is tender, about 3 minutes.

Pour in the dissolved cornstarch and cook, stirring, until the sauce thickens slightly, about 30 seconds. Stir in the sesame oil, scoop onto a warm serving platter and serve hot.

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