Pork with cumin, lemon and black pepper

6 servings

40 minutes

Pork is far from its former popularity today, but a menu with a bias towards the Asian Southeast is unimaginable without it. And after preparing this recipe, you will be surprised how you yourself could live without it, no matter where, in the middle zone or in Krasnoyarsk.

Energy value per serving

• Calories: 942.1
• Proteins: 63.5g
• Fats: 53.8g
• Carbohydrates: 45.9g

Ingredients

• Pork chops on the bone: 1.2 kg
• Rice: 300 g
• Spinach: 300 g
• Chinese cabbage: 1 head
• Lemon: 1 pc
• Sprouts mix: 100 g
• Soy sauce: 50 ml
• Vegetable oil: 30 ml
• Chopped cilantro (coriander): 20 g
• Sugar: 1 tsp
• Cumin seeds (jeera): 0.5 tsp
• Hot paprika: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Boil the rice. Heat vegetable oil in a large skillet. Pour in soy sauce, add sugar and cumin seeds, and fry pieces of pork on this mixture for one minute on each side.

   Required ingredients:

   • Rice: 300 g
   • Vegetable oil: 30 ml
   • Soy sauce: 50 ml
   • Sugar: 1 teaspoon
   • Cumin seeds (jeera): 0.5 teaspoon
   • Pork chops on the bone: 1.2 kg

2. Place the meat on a baking sheet and put it in the oven preheated to 180 degrees for ten minutes.

   Required ingredients:

   • Pork chops on the bone: 1.2 kg

3. In the sauce left in the pan, sauté the chopped thick-cut Beijing cabbage for a minute, then season it with chopped cilantro, spinach, and lemon juice.

   Required ingredients:

   • Chinese cabbage: 1 head
   • Chopped cilantro (coriander): 20 g
   • Spinach: 300 g
   • Lemon: 1 piece

4. Serve fried cabbage and rice with baked cutlets, sprinkled with vegetable sprouts, coarsely ground black pepper, and hot paprika.

   Required ingredients:

   • Sprouts mix: 100 g
   • Hot paprika:  to taste
   • Freshly ground black pepper:  to taste