Pork and Cabbage
I think this recipe came from my great grandmother. My mom taught me. Here’s her method with a couple of my own minor tweaks.
Ingredients:
- Pork steaks (w/bones)
- Cabbage
- Garlic
- Cilantro
- Cayenne pepper
- Black pepper
- Mushrooms
- Sugar snap peas
- Bean sprouts
- Macadamia nut oil
- Tamari sauce
(Use your best judgment for quantities. I have no clue.)
Cut the meat from the pork steaks into little pieces. Throw the pieces, with the bones, into a big pan with some macadamia nut oil. Cook on medium-high until the pork is mostly brown (don’t overdo it.) Turn the heat down to a simmer. Chop up a bunch of cilantro stems and toss them in with chopped garlic. Lots of garlic. Add pepper and cayenne. Add a little water. Simmer on low heat for a long time, until the pork is cooked. A mild simmer with a longer cook time means tender pork. You can optionally use corn starch if you’d like more of a sauce.
When the pork is cooked, remove the bones. Gnaw on the bones, or give them to the nearest feral male in your household. Add the mushrooms. Add the chopped up cabbage. Let it simmer until the cabbage cooks down. Add the bean sprouts and snap peas. Add the tamari sauce. Stir it all up, and simmer until the texture is how you like it.
Best served over rice. Feeds a mob.
[Comments.]