Chinese pork with cabbage and carrots recipe

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109665 HERO
  • Rating: 0 stars
  • Cost per serving: £1.11
  • 20 mins to prepare and 35 mins to cook Takes: 20 mins to prepare and 35 mins to cook
  • 4 Serves: 4

Heat the groundnut oil in a large wok and flash fry the pork for 1-2 minutes stirring and tossing frequently. Remove from the wok onto a plate and set to one side. Place the carrot and cabbage in a large saucepan or casserole dish and cover with the chicken stock.

Bring to a simmer over a moderate heat, then cover and lower to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the cabbage is soft. Remove from the heat and stir through the pork. Adjust the seasoning to taste using pepper, rice wine vinegar and the soy sauce. Spoon onto serving plates and serve with chopsticks if desired.

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  • 50ml groundnut oil
  • 400g pork loin, finely sliced
  • 1 large Savoy cabbage, shredded
  • 1 carrot, peeled and grated
  • 300ml chicken stock
  • 2tbsp rice wine vinegar
  • 2tbsp light soy sauce
  • pepper
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Each serving contains
  • Calories 425 21%
  • Sugar 8g 9%
  • Fat 33g 47%
  • Saturates 9.6g 48%
  • Salt 0.9g 15%
of an adult's Reference Intake amount. Find out more
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