Photo: Jan Smith
4 servings (serving size: 1 1/2 cups)

Use packaged preshredded green cabbage to lessen chopping time. Ketchup adds sweet, tangy flavor.

How to Make It

Step 1

Combine pork, 1 teaspoon cornstarch, white pepper, and 1/4 teaspoon salt in a medium bowl; set aside.

Step 2

Combine remaining 2 teaspoons cornstarch and 1 tablespoon water in a small bowl; set aside.

Step 3

Combine ketchup and next 3 ingredients (through soy sauce) in a small bowl; set aside.

Step 4

Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture and garlic; sauté 2 minutes. Remove pork from pan; set aside. Add cabbage; sauté 2 minutes. Add ketchup mixture; sauté 2 minutes. Stir in pork; sauté 1 minute. Stir in cornstarch mixture; cook 30 seconds or until thick. Remove from heat; stir in onions.

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Ratings & Reviews

PaulaMc's Review

May 07, 2013
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.

mja489's Review

July 20, 2011
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.

SarahMcloughlin's Review

March 06, 2011
Did not like the flavors. Definitely would not have used so much cabbage. This is not something we would ever make again.

sshokie's Review

January 27, 2011
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.

litgourmet's Review

May 07, 2010
Delicious! Reminiscient of Chinese twice-barbequed pork. We used Korean bean paste to kick up the heat.

carl1951's Review

November 07, 2008