Name: Asian-inspired pork with sweet potatoes and cabbage
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: onion chopped; 5 cm fresh ginger sliced; garlic cloves, peeled; 5 ml Chinese five-spice powder; 5 ml mustard powder; 5 ml paprika; 125 ml tomato purée; 60 ml apple cider apple vinegar; 80 ml soy sauce; 80 ml brown sugar honey; 125 ml rooibos green, water; 1,5 kg pork neck deboned, 6 pork loin chops; salt and freshly ground black pepper; sweet potatoes 4, scrumbled and halved; cabbage cut into wedges; limes juice only; 30 ml oil and rice vinegar; 10 ml castor sugar; 60 g carrot beetroot, sticks; radishes 4,thinly sliced; green apple cut into matchsticks

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Ingredients (21)

	onion — chopped
5 cm	fresh ginger — sliced
	garlic — cloves, peeled
5 ml	Chinese five-spice powder
5 ml	mustard — powder
5 ml	paprika
125 ml	tomato purée
60 ml	apple cider — apple vinegar
80 ml	soy sauce
80 ml	brown sugar — honey
125 ml	rooibos — green, water
1,5 kg	pork neck — deboned, 6 pork loin chops
	salt and freshly ground black pepper
	sweet potatoes — 4, scrumbled and halved
	cabbage — cut into wedges
	limes — juice only
30 ml	oil — and rice vinegar
10 ml	castor sugar
60 g	carrot — beetroot, sticks
	radishes — 4,thinly sliced
	green apple — cut into matchsticks

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Method:

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.

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.

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.