Tuesday, May 29, 2012

Sweet & Spicy Pork with Wombok Slaw

It's hardly salad weather here but when you get a wombok (Chinese cabbage) in your weekly fruit and vegetable box, it needs using up. It was lovely and fresh so the best way to eat it is raw or quickly stir fried. I had some pork strips which I made a little sweet and spicy which complimented the salad nicely.

Sweet & Spicy Pork with Wombok Slaw

  • 500gm pork fillet, cut into strips
  • spray of oil for frying
  • 2 tbs tomato sauce (ketchup)
  • 2 tbs bbq sauce
  • 1 tsp sweet chilli sauce (to taste)
  • salt & pepper
  1. Saute pork strips until cooked. Season with salt and pepper.
  2. Add sauces and cook down until they become sticky.
Wombok Salad:
  • 1/2 wombok (Chinese cabbage), shredded
  • 1 carrot, grated,
  • 1/2 capsicum (bell pepper), thinly sliced
  • 3 green onions, sliced
  • 1/2 bunch coriander, chopped finely

  • 4 tbsp honey
  • 3 tbsp white vinegar
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 2 tsp sesame oil
  1. Combine salad ingredients.
  2. Place all of salad ingredients in a bowl and whisk (or alternatively, place in a jar with a lid and shake).
  3. Pour over salad and serve with pork strips.



  1. YUM! We will be having pulled pork today at our Memorial Day party but I think your sweet spicy pork sounds even better...plus it includes cilantro!

  2. This look so yummy! I'm not a big pork person..how do you think chicken would work in this recipe?

  3. That's a great use for a cabbage - they usually stump me. And the dressing recipe is really helpful - I can usually cook without recipes but not when it comes to Asian food.

  4. Great recipe. We use pork often at our place as I find it very versatile. The dressing with the coriander sound delicious. Thanks for linking up

  5. Yum! I like finding new pork recipes as we eat it but we are often not very creative with it. Thanks for joining in the Weekend Cookbook

  6. This was one of my favorites from Foodie Friday! Guess what!? You're featured!! Come take a look: Favorites from Foodie Friday

  7. Hi Anne,
    You are right, it is time for our seasonal exchange. I miss seeing you when you aren't here. I hope you had a great summer, we are just gearing up for the hot days ahead. This is a fantastic recipe, this would just melt in your mouth! It is always so good to see you and catch up a bit. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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