Saturday, 5 May 2012

Asian Pork & Cabbage

I always add hot sauce.  Always.  That s#@% goes with everything.

Serves 6
Takes about 1/2 hour


2 lbs pork tenderloin
2 tbsp tapioca or arrowroot starch
1 tbsp soya sauce (or coconut aminos)


half large spanish onion, sliced
3 cloves garlic, minced
2 tsp fresh gingerroot, minced
4 cups thinly sliced cabbage
1 carrot, thinly sliced
1 sweet red/yellow/orange pepper, thinly sliced


3 tbsp chicken broth
3 tbsp soya sauce
1 tbsp curry paste
1 tbsp honey
1 tbsp chili sauce

1 tbsp sesame oil
Light-tasting olive oil for frying

Cut up your pork into thin slices.  Salt and pepper the meat.  In a large bowl, mix tapioca starch, 1 tbsp soya sauce and 1 tbsp water together and stire in your sliced pork. While this sits in the "marinade", prep ALL your other ingredients. Slice the veggies, shred the cabbage, mix your sauce.  Heat your wok.

Add a splash of oil into the wok, and before it scorches, add some of your meat.  Cook meat in batches until seared on all sides, but still a bit pink in the middle.  Set aside.  Add onions to the wok and cook until they begin to turn translucent.  Add garlic and ginger for a minute.  Then add rest of veggies.  As soon as they become tender enough for your taste buds, add the pork back into the wok.  Add your sauce and continue to cook until sauce thickens and pork is no longer pink and warmed through.

Remove from heat and drizzle with sesame oil.  Taste and add more salt, pepper and hot sauce to taste, if necessary. 

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