Coriander-crusted pork with sweet & sour cabbage

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LouRogers

  19 November 2009

  LouRogers rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Roy B

  17 January 2010

  Roy B rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jennid

  10 February 2010

  jennid rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  08 April 2010

  Belkey rated and commented on this recipe

  

  I agree with the other comments, the pork was a little dry, possibly because it was cooked too long - I would probably add some balsamic vinegar next time as well to make it a bit juicier.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mortini

  07 October 2010

  mortini rated and commented on this recipe

  

  Delicious! Following the other posters' advice, I cooked the cabbage, onion with vinegar mix in a covered pan for 10 mins on the hob before baking it all in the oven. Would def. recommend pork shoulder rather than chops - there's a bit more fat marbling through the meat that makes it tender rather than dry.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michelle Goody

  06 February 2011

  Michelle Goody commented on this recipe

  Delish!! and SOOOO easy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chef marco hanlioni

  17 September 2011

  chef marco hanlioni rated and commented on this recipe

  

  wow. This recipe really blew my tiny little mind. The pork was that tasty. yum

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• isapple

  19 January 2012

  isapple rated and commented on this recipe

  

  The pork was okay but I reeally wasn't impressed with the cabbage, it was still hard and quite bitter. I'd say if you make this definitely cook the veg on the hob for 20 minutes or so before hand. Also found the coriander pretty strong.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• spoonlets

  26 January 2012

  spoonlets rated and commented on this recipe

  

  Bland pork and odd tasting red cabbage. Ended up separating the two and cooking how i usually would, saved the meal but wont be making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• carrotnotstick

  20 February 2012

  carrotnotstick rated and commented on this recipe

  

  This is a fantastic recipe, lamb steaks with a little bit (but not too much) marbling worked much better than pork for me - they are so tender and juicy. Would probably recommend using slightly more marinade (vinegar/sugar/olive oil mix) if you've found this a bit dry first time round. Also, 20 minutes of pre-boiling red cabbage (review above)?! Not unless you like your food pureed or there's something seriously wrong with your teeth... Didn't pre-boil cabbage at all and it wasn't even crunchy after 25 mins in the oven (190 C) - make sure you chop it quite thinly, though. Definitely do NOT ignore or substitute coriander seeds - they make the whole thing special.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EstPyzara

  13 September 2012

  EstPyzara rated and commented on this recipe

  

  A nice dish. It didn't blow my mind but it made an interesting mid week dinner.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/13196/

Your binder

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.