Makes: 6 servings
Prep: 25 mins
Bake: 30 mins
- 1 1/4 pounds pork tenderloin, cut into 1-inch pieces
- 1 1/2 teaspoons Chinese five-spice powder
- 4 tablespoons canola oil
- 12 ounces shiitake mushrooms, stemmed and sliced
- 1/2 head savoy cabbage (about 12 oz.), cored and sliced
- 1 piece (2 inches) fresh ginger, peeled and finely chopped
- 4 cloves garlic, finely chopped
- 1 cup long-grain rice
- 1 carrot, peeled and thinly sliced
- 2 cups chicken broth
- 6 tablespoons hoisin sauce, plus more for serving
- Thinly sliced scallion, for garnish
- Chopped cilantro, for garnish
- Preheat the oven to 425 degrees . Season the pork with the five-spice powder and salt. Heat a heavy 12-inch covered casserole pan (preferably cast iron) over high. Add 2 tbsp. oil and the pork. Cook until the pork is golden-brown on the outside but still rare in the center, 3 to 5 minutes. transfer to a baking sheet.
- Reduce the heat to medium, then add the mushrooms and the remaining 2 tbsp. oil to the pan. Cook until the mushrooms soften, about 2 minutes. Add the cabbage, ginger and garlic. Season with salt and saute until the cabbage begins to wilt, about 2 minutes. Stir in the rice and carrot, then the broth and 3 tbsp. hoisin sauce; bring to a boil. Cover and bake until the rice is tender and the liquid is absorbed, about 20 minutes.
- Remove the pan from the oven. Preheat the broiler. Toss the pork with the remaining 3 tbsp. hoisin. Nestle the pork into the rice mixture and broil until the pork is glazed, 5 to 7 minutes. Sprinkle with scallions and cilantro; serve with more hoisin.