Pork Fillet with Chinese Cabbage and Jasmine Rice

5 from 3 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


Pork fillet with Chinese cabbage:

  • 300 g Pork tenderloin
  • 1 tbsp Dark soy sauce
  • 1 tbsp Light soy sauce
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Rice wine
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 300 g Chinese cabbage (leaf hearts)
  • 1 tbsp Peanut oil
  • 1 tsp Sambal Oelek
  • 200 ml Delicacy broth (1 teaspoon instant broth)
  • 1 tbsp Tapioca starch

Jasmine Rice:

  • 75 g Jasmine rice
  • 175 ml Water
  • 0,5 tsp Salt


  • 2 Stalk Parsley for garnish


Pork fillet with Chinese cabbage:

  • Clean and wash the pork fillet, pat dry with kitchen paper, cut first into slices and then into strips. The pork fillet strips with dark soy sauce (1 tbsp), light soy sauce (1 tbsp), sweet soy sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches ) Marinate for about 20 minutes. Then put the marinated pork fillet strips in a kitchen sieve, drain the marinade well and collect it. Then mix the marinade with the delicacy broth (200 ml). Cut the Chinese cabbage leaf hearts into strips. Heat the wok, add peanut oil (1 tbsp), heat, add the pork fillet strips, fry vigorously / stir-fry and slide to the edge of the wok. Add the Chinese cabbage strips and sauté / stir-fry. Add Sambal Oelek (1 teaspoon) and stir-fry everything briefly. Deglaze / pour in the delicacy broth and marinade and simmer / cook for about 5 - 6 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Jasmine Rice:

  • Bring the jasmine rice (75 g) to the boil in salted water (175 ml / ½ teaspoon salt), stir well and cook / swell with the lid on the lowest setting for approx. 20 minutes.


  • Press the jasmine rice into a cup rinsed with cold water and pour it onto the plate. Add pork fillet with Chinese cabbage, garnish with a stick of parsley and serve with chopsticks.
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Written by John Myers

Professional Chef with 25 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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