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Pork / Chinese cuisine: Pork neck with napa cabbage by

Tags: <30minutes

More photos on flickr.

Ingredients

- pork neck: 400 g
- olive oil: 2 tbsp
- leek: 0.5 medium
- onion: 1 medium
- bell pepper: 1 big
- napa cabbage: 0.5 medium (300 g)

- potato flour: 1 tbsp
- chinese spice mix
- salt
- chilli (spice)

- sesame oil: 1 tsp
- vodka: 2 tbsp
- ginger with soya sauce: 1.5 tbsp
- oyster sauce (optional): 1 tbsp

- rice vinegar: 1 tbsp
- soya sauce: 1.5 tbsp
- oyster sauce (optional): 1 tbsp
- honey: 1 tbsp
- garlic (crushed): 1 clove

- bean sprouts (optional): 100 g
- sesame oil (for aroma): 1 tsp
- parsley (for decoration): 1 tbsp

Instructions

1. Cut meat into stripes and season it with salt, chilli and chinese spice mix.
2. Cut onion and leek into slices and pepper into stripes.
3. Cut cabbage into stripes.
4. Cover the meat with potato flour and fry it in oil on high heat for 3-5 minutes (preferably on wok).
5. In the meantime, after the meat is brown, add in order: sesame oil, vodka, ginger sauce and oyster sauce.
6. Add onion, leek and pepper. Then after about half a minute add cabbage. Fry for about 2-3 minutes.
7. In the meantime add: rice vinegar, soya sauce, oyster sauce, honey and garlic.
8. Add sprouts and fry for 1 minute.
9. In the meantime add sesame oil for better aroma.

Serve with rice pasta and decorate with chopped parsley.

Servings: 3

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