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Asian-inspired pork with sweet potatoes and cabbage


Asian-inspired pork with sweet potatoes and cabbag

Ingredients 21
Servings 6
Time 20

Ingredients

  • 1 onion, chopped
  • 5
    cm
    fresh ginger, sliced
  • 6 garlic cloves, peeled
  • 5
    ml
    Chinese five-spice powder
  • 5
    ml
    mustard powder
  • 5
    ml
    paprika
  • 125
    ml
    tomato purée
  • 60
    ml
    apple cider vinegar or rice vinegar
  • 80
    ml
    soy sauce
  • 80
    ml
    each brown sugar and honey
  • 125
    ml
    green rooibos or water as needed
  • 1,5
    kg
    pork neck, deboned, or 6 pork loin chops
  • salt and pepper
  • 4 sweet potatoes, scrubbed and halved
  • ½ head of cabbage, cut into wedges
  • juice of 1 lime
  • 30
    ml
    each oil and rice vinegar
  • 10
    ml
    castor sugar
  • 60
    g
    each carrot and beetroot sticks
  • 4 radishes, thinly sliced
  • 1 green apple, cut into matchsticks
 

Method

1½ hours
 

Preheat the oven to 180°C.

1. Sauce

Mix all the ingredients – except the rooibos or water – and blend in a food processor. Add the rooibos or water and

blend again.

2. Meat

Arrange the meat in a single layer in an oven proof dish or roasting pan. Season with salt and pepper, then add the sweet potatoes.

3.

Pour the sauce over the meat and sweet potatoes. Cover and bake for about 1½ hours or until tender, adding more rooibos or water as needed. Add the cabbage about 20 minutes before the meat is done. Continue baking until the pork is tender but the cabbage is still crispy.

5. Dressing

Mix the ingredients.

6. Salad

Mix the salad ingredients and pour the dressing over.

7.

If you’ve used pork neck, break the meat into pieces. Serve the meat with the salad as a side or on top of the meat.

 

 

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2019-11-12 14:31
 
 
 
 
 
 
 
 
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