Fried Oxheart Cabbage with Pork and YAKITORI Sauce
Dab the pork dry and cut into strips. Remove the outer leaves from the cabbage, cut into quarters and remove the stem. Then cut into bite-sized pieces.
Peel and rinse the carrots. Trim the spring onions and cut the onions and carrots into strips. Heat the oil in a pan and fry the fillet, cabbage, carrots and spring onions for approx. 5-8 minutes.
Season the cabbage and pork with salt and pepper. Plate up and keep warm. Heat up the YAKITORI Sauce in the frying juices, use it to garnish the fried cabbage and pork and serve.