Ginger pork shogayaki with shredded cabbage

Ingredients

For 1 serving

• Pork loin120 g
• Ginger10 g
• Soy sauce1 tablespoon
• Honey1 teaspoon
• Onion50 g
• Cabbage100 g
• White rice65 g
• Peanut oil2 teaspoons

Contains: gluten, nuts, soy,

In season: October – March

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, peel and grate the ginger and mix it with the soy sauce and honey. Slice the pork loin thinly and marinate it in this sauce for 10 minutes.
3. Core the white cabbage and shred it very finely; slice the onion.
4. Heat the groundnut oil in a frying pan over medium heat and cook the onion for 3 minutes, until soft.
5. Turn up the heat, add the pork with its marinade and cook for 3 minutes over high heat, turning, until the meat is cooked and the sauce reduced and glossy.
6. Serve the pork with the raw cabbage and the rice.