BBC Food


Sweet and Sour Pork with Crispy Cabbage

Lesley Waters
by Lesley Waters
from Ready Steady Cook
Serves 1 		Quick Recipe
pork chop
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time 10 to 30 mins  
Ingredients

For the pork:
170g/6oz pork tenderloin, cut into 3 medallions
1 tsp ground ginger
1 tsp ground mixed spice
1 tbsp olive oil
For the sweet and sour sauce:
2 tbsp soy sauce
30g/1oz honey
1 orange, juice only
1 tbsp white wine vinegar
1 tbsp tomato ketchup
1 tbsp white wine
110ml/4fl oz water
For the crispy cabbage:
570ml/1 pint vegetable oil
1 pointed cabbage, shredded

Method

1. Preheat an oven-proof griddle pan, a medium saucepan and the oven to 200C/400F/Gas 6.
2. Heat the vegetable oil in a large saucepan.
3. Dust the pork medallions with the spices.
4. Drizzle the olive oil into the griddle pan, add the pork and griddle for 2 minutes, either side. Then transfer the pork to the oven for a further 8-10 minutes.
5. Prepare the sweet and sour sauce by placing all the ingredients in the saucepan. Slowly bring to the boil and then simmer for 4 minutes.
6. Prepare the cabbage by dropping it in the hot oil. Deep-fry for 3 minutes, or until golden and crispy. Remove cabbage from the oil and drain on kitchen towel.
7. Remove sweet and sour sauce from the heat. Remove pork from the oven.
8. Spoon the cabbage onto a serving plate. Top with the pork medallions. Pour over the sweet and sour sauce and serve.