- Cook Time
- Prep Time
- 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.