Cabbage Salad With Curried Pork

This salad is nicely topped with white baguette croutons and drizzled with olive oil whipped with herbs.

Young cabbage salad with curried pork 


1 small cabbage

150g daikon

1 small bundle of mixed green onion, basil and mint

1 lime juice

4 tbsp. olive oil

salt, freshly ground black pepper

For the pork curry:

500 g pork neck

juice of 1 orange

1 tbsp. soy sauce

1 tsp. curry powder

salt, freshly ground black pepper

Step by step recipe

Step 1

Slice the pork very thinly into about 3 x 8 cm pieces, about 5 mm thick. Sprinkle salt and pepper and leave for 5 minutes.

Step 2.

For the marinade, mix orange juice with soya sauce and curry powder. Pour over the pork, stir with your hands, marinate for 15 minutes.

Step 3.

Very finely chop the cabbage, removing the skins. Salt it lightly. Thinly slice the peeled daikon into julienne strips. Chop all the herbs.

Step 4

Mix the prepared daikon and herbs with the cabbage, drizzle with lime juice and stir with your hands.

Step 5.

Heat a dry non-stick frying pan or grill pan. Brush lightly with oil and fry the pork in batches quickly over high heat, 40 seconds on each side. Place the finished meat on a plate. When all the pork is roasted, cover the plate with the lid and let stand for 10 mins.

Step 6

Juice the pork in the plate – pour over the salad and arrange on the plates. Top with the pork, drizzle with olive oil, season with more pepper and serve.

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