Spicy Wok Cabbage with Grilled Pork Tenderloin
Quick Recipes Asian Pork Meat Dishes
You already know that everything with wok in the title ends up on the table very quickly. This was our lunch on the last day of the year that just passed.
Ingredients
Spicy Wok Cabbage
1 medium cabbage (about 1 kg)
1 heaping teaspoon grated ginger paste
3 large garlic cloves
3-4 green onion stalks
2 teaspoons ground hot pepper in oil (or hot pepper paste, or Sriracha sauce; or chili oil)
1 tablespoon soy sauce
2 tablespoons oil
salt
Grilled Pork Tenderloin
1/2 pork tenderloin (about 250g)
parsley and hot pepper slices for garnish
Marinade (nuoc cham)
1 teaspoon hot pepper paste
2 small garlic cloves
2 tablespoons rice vinegar
2 tablespoons lime juice
1 heaping tablespoon sugar
2 tablespoons warm water
1 1/2 tablespoons fish sauce (vegan version available)
1/2 tablespoon soy sauce
Servings: 3
How to prepare spicy wok cabbage with grilled pork tenderloin
- The marinade can be prepared ahead and kept in the refrigerator. Dissolve the sugar in warm water. In a mortar, crush the garlic until it becomes a paste. Add the hot pepper paste and crush together. Add the dissolved sugar and the rest of the dressing ingredients and mix well. Taste and adjust salt and acidity (with lime juice).
- Cut the tenderloin into slices as thin as possible, as thin as you can without tearing them (about 2-3 mm). Mix with the marinade and refrigerate for 2-4 hours.
- Cut the cabbage into thin strips, sprinkle with salt and knead a bit with your hand to tenderize the cabbage.
- Grate the ginger and crush the garlic. Chop the green onion into rounds.
- Heat a wide wok (about 28-30 cm) well and add the oil. Add the ginger, garlic and green onion and saute briefly (30 seconds), until a pleasant aroma comes from the pan.
- Add the cabbage and keep the heat on high. Stir frequently for 5 minutes, until the cabbage begins to have a slightly sweet smell.
- Add the hot pepper paste and soy sauce and saute everything, stirring constantly for another 1 minute. Taste and adjust salt.
- Heat a grill pan well (at least 5 minutes, without fat).
- Remove the meat slices from the marinade, draining them well and removing the seasonings stuck to them. Place the slices on the grill pan and leave for only 1 minute, if you managed to cut them thin. Turn them and leave for another 1 minute. If the pan is well heated they will brown slightly even in this short time. Don't crowd the slices in the pan, if necessary prepare them in batches.
- Remove the meat slices to the serving platter. Sprinkle with chopped parsley and hot pepper slices.
- Serve the warm meat alongside the spicy cabbage.
