Hot and Sour Pork with Cabbage

  • litgourmet Posted: 05/07/10
    Worthy of a Special Occasion

    Delicious! Reminiscient of Chinese twice-barbequed pork. We used Korean bean paste to kick up the heat.

  • SarahMcloughlin Posted: 03/06/11
    Worthy of a Special Occasion

    Did not like the flavors. Definitely would not have used so much cabbage. This is not something we would ever make again.

  • sshokie Posted: 01/27/11
    Worthy of a Special Occasion

    This had some spice but lacked some flavor. I tried adding a little more soy sauce but that didn't seem to help much. Could be tweaked for success but probably not going to make it again.

  • mja489 Posted: 07/20/11
    Worthy of a Special Occasion

    We really liked this. I had a little less than 1.5 lbs of cabbage, so I bought 3/4 lb pork tenderloin but kept all the amounts of the other ingredients the same. It had quite a bit of kick - whoever complained it didn't have flavor must not have used Sriracha sauce. Cooking time for both the meat and the cabbage was a little longer than 2 minutes each to get the meat browned and start to get the cabbage going. I used a wok on close to high heat. Served with brown jasmine rice and vegetable egg rolls from Trader Joes.

  • PaulaMc Posted: 05/07/13
    Worthy of a Special Occasion

    This is a great recipe, flavorful and filling. I used Siracha Chili Sauce and got a nice kick out of the sauce. I have been making this recipe for several years now. The flavor reminds me of Chinese Twice Cooked Pork. I make this at least once a month, and my husband loves it, too.


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