Fried Oxheart Cabbage with Pork and YAKITORI Sauce
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recipe of the week

Fried Oxheart Cabbage with Pork and YAKITORI Sauce

Yakitori Sauce
Main courses
Meat
Japanese fusion
Autumn
Winter
Preparation time: 40 mins
Calorific value (per portion): 1065 kJ / 255 kcal

Ingredients for 4 portions

  • 320 g pork fillet
  • 600 g oxheart cabbage
  • 100 g carrots
  • 4 spring onions
  • 3 tbsp. vegetable oil
  • Salt and freshly ground pepper
  • 120 ml Kikkoman YAKITORI Sauce

Preparation

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.

Used products in this recipe

Ingredients for 4 portions

  • 320 g pork fillet
  • 600 g oxheart cabbage
  • 100 g carrots
  • 4 spring onions
  • 3 tbsp. vegetable oil
  • Salt and freshly ground pepper
  • 120 ml Kikkoman YAKITORI Sauce