Fried Pork and Cabbage

Fried Pork and Cabbage

Crisply chopped vegetables topped with mouth watering, lightly fried pork.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5.3 oz)

a small amount

100 g (3.5 oz)

desired amount

1 tbsp

a dash

a dash

2 tbsp


  1. Cut the pork into easy to eat size pieces.
  2. Cut the stalk of the Chinese cabbage into 7 cm (2.7 in.) long cylinders, and the leaves into chunks. Finely chop the carrot.
  3. Cut the roots from the sprouts.
  4. Dry the grated Daikon radish and mix with ponzu.
  5. 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.
  6. 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).

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