Braden Family Cookbook

Chuck Braden

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BRAISED PORK HAWAIIAN STYLE                             George Fike

 6 servings

3 pounds boneless country-style spareribs or relatively lean pork butt, cut into 1 inch cubes
3 TBSP vegetable oil
6 garlic cloves, coarsely chopped
4 green onions, chopped inch
2 TBSP chopped peeled fresh ginger
16 oz. Chicken stock (1 14 oz. Can w some water added is O.K.)
1/3 cup soy sauce (preferably low-salt)
1 TBSP dark brown sugar
TSP dried crushed pepper
TSP Chinese 5-spice powder
1 TBSP cornstarch
Salt and fresh ground pepper (very little salt needed!)

Heat oil in heavy bottom pot over medium high heat.  Add fresh ground pepper to cubes of pork and toss gently.  Brown pork in three batches until golden brown.  Remove each batch of pork as it is browned to a bowl. Takes about 6 minutes a batch.  Add:  garlic, ginger and green onions to the pot and cook for about one minute.  Add pork back to the pot along with 1 cups of stock, soy sauce, sugar, crushed red pepper and 5-spice powder.  Bring to a boil, reduce to a simmer, cover and cook until pork is really tender, about 1 hour and 15 minutes. 

Stir the cornstarch into the remaining cup of chicken stock to dissolve it.  Add this to the pork and cook until the gravy thickens.  Season with salt and pepper if needed. 

Served over white rice.  You might want to also stir fry some cabbage to first put on the rice and then put the pork on top of that.