Pork with Cumin, Lemon, and Black Pepper

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

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 - 10.6 oz
Spinach - 10.6 oz
Napa Cabbage - 1 head
Lemon - 1 piece
Sprout Mix - 3.5 oz
Soy Sauce - 1 fl oz
Vegetable Oil - 1 fl oz
Cilantro - 0.7 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 356°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.