Pan-Fried Pork

Directions

1. 1
   Trim pork of surface fat and slice crosswise, creating 1/8 inch thick pieces
2. 2
   Bring four quarts of water to boil in a Dutch oven. (4 cups = 2 pints = 1 quart)
3. 3
   In a medium bowl, whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together.
4. 4
   Place three tablespoons of mixture in large zip plastic bag & add the pork, pressing all excess air out of the bag before sealing.
5. 5
   Refrigerate for at least 15 minutes, but no more than an hour.
6. 6
   Add the cornstarch & broth into remaining soy sauce mixture, whisking together.
7. 7
   In separate bowl, mix the minced garlic & grated ginger with a 1/2 teaspoon of vegetable oil. Set aside.
8. 8
   Heat 1 tablespoon of vegetable oil in a 12-inch cast-iron or non-stick skillet over high heat.
9. 9
   Using a wooden spoon, add half the pork in a single layer.
10. 10
    Leave for 1 minute, without stirring.
11. 11
    Continue to cook until browned, stirring occasionally, about 2 or 3 minutes
12. 12
    Add 2 tablespoons of wine to the skillet.
13. 13
    Cook for 30-60 seconds, stirring constantly, until liquid is reduced and pork is well coated.
14. 14
    Transfer pork to a medium bowl & repeat with remaining half of pork, 1 teaspoon of oil, and remaining 2 tablespoons of wine.
15. 15
    Wipe skillet clean with paper towels, then returning to high heat with 1 teaspoon of vegetable oil.
16. 16
    Add mushrooms, stir occasionally until light golden brown, 4 to 6 minutes.
17. 17
    Add scallions, stir occasionally until wilted, 2 to 3 minutes.
18. 18
    Transfer vegetables to bowl with pork.
19. 19
    Add noodles to the boiling water, stir occasionally under tender, about 3 to 4 minutes for the Chinese noodles, or 10 minutes for the dried linguine.
20. 20
    Add remaining teaspoon of vegetable oil and cabbage to the now-empty skillet, stir occasionally for 3 to 5 minutes.
21. 21
    Clear the center of skillet & add the garlic-ginger mixture, mashing the mixture with the back of a spoon for 30 seconds (until fragrant).
22. 22
    Stir garlic mixture into cabbage & return the pork-vegetable mixture to the skillet.