in Germany

Curry – smoked pork – pan with Chinese cabbage

updated

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Ingredients for 2 servings:

  • 200 g smoked pork loin
  • 2 large potatoes, boiled
  • ½ head of Chinese cabbage
  • 1 small onion(s)
  • 1 handful of mushrooms
  • 1 tsp curry
  • salt and pepper
  • 1 tsp oil
  • possibly chili flakes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW-suitable, low-fat

Remove the stem from the Chinese cabbage, cut or shred the leaves, and wash. Slice the mushrooms, dice the onion, and cut the potatoes into “fried potato-thick” slices. Heat the oil in a deep pan or pot. Fry the smoked pork with the potatoes. After 2 minutes, add the onions and mushrooms. Cover and sauté. After 5 minutes, add the Chinese cabbage and re-cover. Simmer for another 3-4 minutes, then season with salt, pepper, and curry powder. If you like it spicy, you can also add chili flakes. 4 pieces per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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