Coriander-crusted pork with sweet & sour cabbage

Recipe uploaded by

Jennifer Joyce

3 ratings

Recipe by Jennifer Joyce

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1. Heat the oven to 200C/fan 180C/gas 6. Toss together the cabbage and onions together in a large baking tray. Mix the vinegar, sugar, 1 tbsp oil and season. Pour half over the cabbage and add the rest to the pork shoulder. Mix the cabbage well, sit the meat on top, sprinkle over the coriander seeds and season everything.
2. Bake for 25 minutes or until the pork is tender.

Per serving

293 kcalories, protein 34.2g, carbohydrate 12.4g, fat 12.2 g, saturated fat 2.7g, fibre 2.5g, salt 0.27 g

Latest comments and suggestions

• Jo

  29 October 2009

  Jo rated and commented on this recipe

  

  A very easy and tasty recipe. However I had thin chops and so felt 25 minutes was too long and next time would put the cabbage and onions in for 10 minutes and then added to meat. I served it with mashed potato so a bit of sauce would have been good too. A good mid week meal.

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• Flylady

  30 October 2009

  Flylady rated and commented on this recipe

  

  Lovely and quick midweek meal. I agree that the cabbage could have done with an extra 5-10 minutes. A lovely way to serve red cabbage, even the children (4 and 8) ate it!

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• LouRogers

  19 November 2009

  LouRogers rated this recipe

  

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Ingredients

• ¼ a small head red cabbage , thinly sliced
• 1 red onion , halved and sliced
• 2 tbsp red wine vinegar
• 1 tbsp unrefined dark brown sugar
• olive oil
• 300g pork shoulder steaks , trimmed of all fat, cut into pieces
• 1 tsp whole coriander seeds , roughly crushed

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Difficulty and servings

Serves 2

Preparation and cooking times

Low-fat

Ingredients

• ¼ a small head red cabbage , thinly sliced
• 1 red onion , halved and sliced
• 2 tbsp red wine vinegar
• 1 tbsp unrefined dark brown sugar
• olive oil
• 300g pork shoulder steaks , trimmed of all fat, cut into pieces
• 1 tsp whole coriander seeds , roughly crushed

Per serving

293 kcalories, protein 34.2g, carbohydrate 12.4g, fat 12.2 g, saturated fat 2.7g, fibre 2.5g, salt 0.27 g

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