Chinese Cabbage Salad with Fresh Mint and Lime, Granny Smith Apples and Caramelised Pork with Toasted Sesame Seeds

Posted in Recipes, Savory Recipes

Chinese Cabbage Salad with Fresh Mint and Lime, Granny Smith Apples and Caramelised Pork with Toasted Sesame Seeds

This cabbage salad makes a refreshing starter between winter and spring. The subtile acidity of the Granny Smith apples and lime lend a striking contrast to the caramelised pork.

 

 

10 small-sized glasses

 

1 chinese cabbage approx. 1 kg Wash the cabbage. With a knife, finely chop the leafy part of the cabbage to obtain 600 gr of cabbage. Put this into a large salad bowl.
3 sprigs of fresh mint Wash the mint, pluck off the leaves, cut finely and add to the cabbage.
2 handfuls Lady’s Smock (cardamine pratensis), a wild herb Wash the herbs and add to the above ingredients.
1 lime Juice the lime and add to the cabbage.
6 tablespoons olive oil
3 tablespoons white balsamico
3 teaspoons wasabi paste
Add the olive oil, white balsamico and wasabi to the above.
2 teaspoons fleur de sel
freshly ground mixed pepper
1 teaspoon Espelette chili
Season with salt, ground mixed pepper and Espelette chili. Mix well.
1 Granny Smith apple
2 tablespoons toasted sesame seeds
Wash the apple, cut into eigths, remove seeds. Cut into small, fine cubes with a knife. Add these together with the sesame seeds to the salad. Set aside.
Preparation/ 15 minutes
Fried onions:
3 red onions
Peel the onions, cut into half and mince finely.
1 tablespoon flour Mix the onions with the flour in a freezer bag. Close and shake well till the onions are well coated.
3 tablespoons olive oil
salt
Add the olive oil to a non-stick pan. Heat over low fire, then sauté the onions. Let them turn golden brown and crispy. Remove from the fire, season with salt and set aside.
Caramelised Pork:
600 gr Pork Shoulder Blade (Boston Butt)
Using a knife, cut the pork into strips 3cm wide, then into fine slices along the grain.
2 tablespoons olive oil
1 tablespoon acacia honey
1 tablespoon Teriyaki sauce
Pour the olive oil into a non-stick pan. Sear the meat on high heat. When it starts to turn colour, add 1 big tablespoon of acacia honey and one tablespoon of Teriyaki sauce. Leave to caramelise, then mix well. Remove from fire.
1 tablespoon roasted sesame seeds
salt
4 turns on the grinder of mixed pepper
Season with salt and ground pepper. Then add the sesame seeds and mix well.
Preparation/15 min
High fire/10 min
The small bowls:
Cabbage salad
Mix the cabbage salad well, adjust the seasoning according to your taste. Put 2 to 3 tablespoons of salad in each small bowl.
Caramelised pork
Fried red onions
Add 1 tablespoon of caramelised pork in each smal bowl and top with 1 teaspoon of fried onions.
Decoration:
Sesame seeds
1 mint leaf per small bowl
a few leaves of Lady’s Smok
Decorate each small bowl with a sprinkling sesame seeds and mint leaves. Serve immediately.

 

 

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German, French

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