Things You'll Need:
- 1 head of Chinese cabbage
- Canola oil
- Sea salt and freshly ground pepper
- Vegetable stock
- 1/4 cup mirin
- 1/4 cup white wine vinegar
- Fresh pineapple, cubed
- Fresh cherry tomatoes
- Fresh lime juice
- Wooden skewers
- Cornstarch
- 1/2 cup white coconut milk
- Hot pork mixture, prepared according to recipe
- Garlic
- Ginger
- Sweet red peppers, chopped
- Chopped onions
- Chinese 5-spice powder
- Cracked red peppers
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Step 1
Cut the Chinese cabbage in half. Remove the core and the tough outer leaves. Cut the cabbage into quarters. Place the cabbage quarters on a cutting board and shred them with a sharp knife.
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Step 2
Put some canola oil in a frying pan and saute the cabbage until it's tender. Season the cabbage with sea salt and pepper.
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Step 3
Add vegetable stock to cover the cabbage and bring it to a boil. Reduce the heat and simmer the mixture with the lid on for about 10 minutes. Add the mirin and white rice vinegar, and remove the mixture from the heat. Set the cabbage aside.
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Step 4
Saute the garlic, green pepper, chopped onion and ginger in canola oil until tender. Add the Chinese five-spice powder and a few cracked red peppers and continue to saute.
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Step 5
Create a slurry by mixing 1 tbsp. cornstarch with a cup of coconut milk, and whisk it into the hot pork mixture. Allow it to simmer and the sauce will thicken. Let the pork continue to simmer while you prepare the other ingredients for the Hawaiian pork dish.
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Step 6
Make a marinade for the pineapples and tomatoes by mixing canola oil, mirin, and fresh lime juice in a small bowl. Toss in the cubed pineapple and cherry tomatoes and stir to mix. Place the marinated pineapple chunks and cherry tomatoes on skewers.
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Step 7
Serve the hot pork mixture with the braised cabbage and the grilled pineapple, tomato skewers and coconut sauce. Garnish with water chestnuts, scallions and poblano peppers.
