We’d been out all afternoon at a soccer match, and came home in the early evening quite hungry, in no mood to start faffing about with long, drawn out, complex recipes.
We had some freshly made applesauce sat in the fridge begging to be eaten, so we thought that a quick pork dish would fit the bill.
Mrs. Paleovirtus was in the mood for a fatty cut. I, however, fancied something a bit leaner. Paleovirtus Jr., as per usual, was nonchalant to the point of apathetic. The easily pleased – the cook’s best friends…
There seemed to be a consensus that cabbage should be involved at some stage or other, and that whatever finally made its way to the dining table should be a bit light on the spice front, after all the exotic fayre we’d been having of late. We felt as though we needed to give our taste buds a bit of breathing space, so to speak.
This is what I came up with….
Quick Pork, Cabbage, and Bacon Fry
- 350g lean pork
- 280g lightly smoked cubed bacon
- ½ a Savoy cabbage, thinly shredded
- 1 red onion, thinly sliced
- 5 cloves of garlic, minced
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 4 bay leaves
- 2 tbsp lightly crushed juniper berries
- 2 tsp smoked Spanish paprika
- sesame seed oil
- fish sauce
- Olive oil
- Cut the pork into strips roughly the same size as your little finger. Place in a small bowl together with 1 tbsp of fish sauce, and about 1 tsp sesame seed oil. Mix well, and set side.
- Heat a couple of tablespoons of olive oil over medium heat in a non-stick frying pan. Fry the bacon cubes until they are browned. Remove from the pan, and set aside.
- Heat 2 tbsp of oil in a non-stick wok. Add the pork to the wok, and stir fry until cooked through, about 5 minutes or so. Check to see if the pork is done by cutting one of the strips in half – it should have lost its raw, pink colour. Remove from the wok, and set aside.
- Clean and dry the wok, and then heat 2 tbsp of olive oil over medium heat. Stir fry the onion until soft, about 5 minutes. Add the garlic, cumin seeds, fennel seeds, bay leaves, juniper berries, and smoked Spanish paprika. Stir fry for about 2 minutes, adding a little water if anything threatens to stick.
- Add just enough water to the wok to produce a little sauce. Stir well, and add the sliced cabbage. Stir fry until the cabbage has cooked, but is still slightly crispy, about 3 – 4 minutes or so.
- Return the bacon and the pork to the wok. Stir well, and stir fry until the pork and bacon are heated through, 1 minute at most. Serve, with a good Dijon mustard, and plenty of applesauce on the side.