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.
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.
- Rice: 300 g
- Vegetable oil: 30 ml
- Soy sauce: 50 ml
- Sugar: 1 teaspoon
- Cumin seeds: 0.5 teaspoon
- Bone-in pork chops: 1.2 kg
2
Place the meat on a baking sheet and put it in the oven preheated to 180 degrees for ten minutes.
- Bone-in pork chops: 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.
- Napa cabbage (pak choi type): 1 head
- Chopped cilantro (coriander leaf): 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.
- Sprout mix: 100 g
- Hot paprika: to taste
- Freshly ground black pepper: to taste
