Fried Pork and Cabbage
Ingredients(Servings: 2)
Directions
-
Cut the pork into easy to eat size pieces.
-
Cut the stalk of the Chinese cabbage into 7 cm (2.7 in.) long cylinders, and the leaves into chunks. Finely chop the carrot.
-
Cut the roots from the sprouts.
-
Dry the grated Daikon radish and mix with ponzu.
-
Heat 1/2 tbsp of salad oil, fry the carrot, the core of the Chinese cabbage and the leaves, careful to leave them slightly crunchy. Lightly salt and pepper this and spread out on a plate.
-
Heat an additional 1/2 tbsp of salad oil in the fry pan, fry the pork and lightly salt and pepper. Serve this on top of the vegetables prepared on the plate. Scatter on the sprouts and dress with (4).
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
