- Prep Time: 30 minutes
- Serving: Serves 04-06
Sweet & Sour Pork on Cabbage Noodles
This simple yet tasty dish can go from nothing on the bench to ready to eat within 30 minutes. By serving on cabbage noodles it is also a great grain free option. If you aren't a family of cabbage lovers, feel free to cook some rice on the stove as an accompaniment.
Recipe Tester Feedback: "We fed 5 with leftovers and was liked by all. An all round cheer!" - Tina
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 30 minutes
Serves 4-6
Can be frozen
Ingredients
- onion - 1, peeled and quartered
- ginger - 2cm piece, peeled
- garlic clove - 1, peeled
- chilli - 1, to preferred level of heat
- oil - 20g, plus extra for the frypan
- diced pork - 500g
- pineapple - 420g can, pieces, in natural juice
- capsicum - 1, red, deseeded, in bite sized pieces
- tomato paste - 40g
- balsamic vinegar - 10g
- salt - 1 tsp
- potato starch - 1 tsp, or tapioca starch, or cornstarch
- cabbage - 1/2, wombok, or savoy cabbage
Method
- Heat the frying pan with a little oil.
- Add onion (1), ginger (2cm piece), garlic clove (1) and chilli (1) to the bowl. Chop Speed 5-6 / 2 seconds.
- Add oil (20g) to the bowl. Program 5 minutes / 100C / Reverse+Stirring Speed.
- Cook pork pieces (500g) in the frypan on the stovetop, sealing only rather than cooking through. You can leave it to cook over low heat while moving to the next step..
- Add can of pineapple pieces (including juice), capsicum (1), tomato paste (40g), balsamic vinegar (10g), salt (1 tsp), starch (1 tsp) and pork (if it is ready) to the bowl. If the pork needs longer on the stove, add through the hole in the lid in Step 7..
- Program 15 minutes / Steaming Temperature / Reverse+Speed 1.
- When pork is ready you can add it through the hole in the lid.
- Shred cabbage finely into strips and add to the steaming attachment lower dish. Set the steaming attachment into place while the sauce continues to cook.
- After cooking finishes, use tongs to lay a bed of cabbage in the bottom of each serving bowl and serve the sauce over the top.
Already a member? Click here to login.
Add to Favourites
