Spicy Twice-Cooked Pork

Exotic ingredients brought together to add intense flavors in a familiar application. Featuring Passport Global Flavors by Custom Culinary® Tonkotsu Ramen Pork Broth and Passport Global Flavors by Custom Culinary® Thai Style Broth, Spicy Twice-Cooked Pork consists of pork tenderloins, rice, cabbage, mushrooms, jalapenos, bell peppers, green onions, and chili garlic sauce.


What You'll Need

Amount Ingredients
2-1/2 lbs. Pork Tenderloin, Trimmed, Sliced into Finger Size Strips
1 qt. Passport Global Flavors by Custom Culinary® Tonkotsu Ramen Pork Broth
6 cups Passport Global Flavors by Custom Culinary® Thai Style Broth
4 cups Rice, Converted (or Jasmine)
4 Tbsp. Vegetable or Peanut Oil
3 cups Cabbage, Large Diced
2-1/2 cups Mushrooms, Sliced
1/2 cup Jalapeno, Small Diced
3 cups Yellow & Green Bell Peppers, Large Diced
1 cup Green Onions, Sliced
2 Tbsp. Chili Garlic Sauce
1 Tbsp. Chili Oil
2 cups Cornstarch
PREPARATION

  1. In a saucepan over medium high heat, poach pork in the Tonkotsu Ramen Broth until desired tenderness, remove from broth and reserve.
  2. In a 2-4-quart covered saucepan, mix rice and Thai Style Broth. Bring to a boil, cover and place in a 350°F oven for 25-30 minutes until all liquid is absorbed. Hold warm.
  3. In a wok or large sauté pan over high heat, warm oil, and stir fry cabbage, mushrooms, jalapeno and peppers for 1-2 minutes, add green onions, add Chili Garlic Sauce and Chili Oil, toss quickly, remove from heat. Hold hot.
  4. In a mixing bowl, add cornstarch. Toss pork to evenly coat. Shake off excess. Deep fry for 2-3 minutes until coating is golden and crisp.
  5. Add pork to cabbage mixture and toss to coat.
  6. Serve over rice