Hawaiian Skillet Pork
"You can use any cut of pork you desire. I like pork shoulder because it has more flavor. This cooks slowly and does not require a lot of attention, it's easy to make and even better if you prepare this a day ahead, the flavors really intensify, just rewarm over low heat. Because of the soy sauce add the salt in at the end of cooking and I advise to use only green onions. Serve this with rice. "
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (373.3 g)
- Calories 367.4
- Total Fat - 11.3 g
- Saturated Fat - 3.2 g
- Cholesterol - 182.9 mg
- Sodium - 190.5 mg
- Total Carbohydrate - 19.6 g
- Dietary Fiber - 2.7 g
- Sugars - 7.9 g
- Protein - 45.7 g
- Calcium - 121 mg
- Iron - 2.9 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Season the pork with salt, pepper and garlic powder (season the pork cubes with a small amount of salt or omit the salt and just season with pepper and garlic powder). Heat oil in a large heavy pot over medium-high heat. Add in about 1/3 of the pork and saute until brown (about 6-7 minutes) transfer to a bowl and continue with the remaining pork.
Step 2
Add in the fresh garlic, green onions and ginger; saute for 1 minute. Return the pork to the pot along with any juices from the bowl or plate. Add in 1-1/2 cups broth, soy sauce, brown sugar, crushed red pepper flakes and five-spice powder; bring to a boil. Reduce heat to medium-low; cover and simmer until the pork is very tender (about 90 minutes or more or less).
Step 3
Stir/whisk in remaining broth and cornstarch together in a small cup; mix into simmering sauce. Simmer until the gravy thickens, stirring occasionally (about 3-4 minutes). Season with salt and pepper. Serve with cooked rice
Tips
No special items needed.
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