Fried Oxheart Cabbage with Pork and YAKITORI Sauce

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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

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.