Pork Cabbage Casserole

Name: Pork Cabbage Casserole
Ingredients: 1 , whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (plus neck and gizzards); 1 , medium onion, chopped coarse; 1 , medium carrot chopped coarse; 1 medium rib, celery; 1 , bouquet garni (see related Quick Tip); 1 teaspoon, table salt; 13 cups, water; 3 1/2 tablespoons, soy sauce; 3 tablespoons, rice wine; 2 tablespoons, minced scallions; 2 tablespoons, minced fresh ginger; 1 teaspoon, sesame oil; 1 pound, boneless pork loin roast, cut into thin slices about 1/4-inch thick and 1 1/2 inches square; 2 inch piece, fresh ginger, sliced thin; 10 , Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters; 1/2 cup, rice wine or sake; , Table salt; 1 tablespoon, vegetable oil or peanut oil; 8 cloves, garlic, smashed and skins removed; 1 large head, small Napa cabbage or celery cabbage, about 2 1/2 pounds, halved lengthwise and cored, leaves cut into 2-inch squares; 1/2 pound, snow peas, ends snapped and strings removed

Main Courses
Vegetables
Pork
Casseroles

Appears in Cook's Illustrated September/October 1992

We pair the mildly sweet flavors of napa cabbage and snow peas with pork loin.

SERVES 6

TIME 3¼ hours, plus 30 minutes marinating

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