How to Add Stock to Hawaiian Pork

Video Transcript

"On behalf of Expert Village, I am Laura Banford and I am going to show you how to make Hawaiian pork with braised cabbage and pineapple tomato skewers. We have saut?ed our vegetables and our seasonings. Here they are. We have onions and garlic, lemon grass, ginger, red pepper and we also add Chinese five spice powder and a little crack red pepper for heat. What we are going to do now is add our pork ribs back in. Remember these were brown on all sides to seal in the juices and to give them some nice brown toasty color. They are certainly far from cooked through. Ribs need to cook quite a bit. We are going to be doing a braise. I am settling all my pork in here. There we go. You want to make sure you coat it with the oil. Nestle it in so the pork is all touching the bottom of the pan so it gets the benefit of all the heat. We are going to add in our vegetable broth. You don't want to cover the meat with the broth. Braise, you like to get it about 2/3 to 3/4 of the way up as you see I have done. Bring that to a boil and when we come back, we are going to add the rest of the ingredients for our sauce. See you then."