Pork with Cumin, Lemon, and Black Pepper
Main Dishes • Pan-Asian
Description
Pork is far from its former popularity today, but a menu leaning towards Southeast Asian cuisine would be incomplete without it. After preparing this recipe, you'll be surprised at how you ever lived without it, whether you're in the Midwest or in a city like Denver.
Ingredients
- Pork chop with bone 1⅕ kg
- Rice 10 oz
- Spinach 10 oz
- Napa Cabbage 1 head
- Lemon 1 piece
- Sprout Mix 5 oz
- Soy Sauce 0 fl oz
- Vegetable Oil 0 fl oz
- Cilantro 0 oz
- Sugar 1 tablespoon
- Toasted Cumin Seeds ½ spoons
- Paprika to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the rice. Heat vegetable oil in a large skillet. Add soy sauce, sugar, and cumin seeds, then sauté the pork pieces in this mixture for one minute on each side.
Step 2
Transfer the meat to a baking tray and place it in an oven preheated to 355°F for ten minutes.
Step 3
In the sauce remaining in the pan, sauté the chopped thick strips of Napa cabbage for one minute, then season with chopped cilantro, spinach, and lemon juice.
Step 4
Serve the sautéed cabbage and rice alongside the baked cutlets, garnishing them with vegetable sprouts, coarsely ground black pepper, and spicy paprika.
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