Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of pork loin into thin strips and season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Shred 500 grams of red cabbage, thinly slice 1 large onion, mince 4 cloves of garlic, and julienne 1 large red bell pepper.

3. 3

   Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat, then add the seasoned pork strips and stir-fry for 3-4 minutes until browned and cooked through, then remove from the pan and set aside.

4. 4

   Add 1 tablespoon of vegetable oil to the same pan, then add the sliced onion, shredded red cabbage, and 1 tablespoon of caraway seeds, stir-fry for 5-7 minutes until the cabbage starts to soften.

5. 5

   Stir in the minced garlic and julienned red bell pepper, and continue to stir-fry for 2-3 minutes until the bell pepper is slightly tender-crisp.

6. 6

   In a small bowl, whisk together 3 tablespoons of tamarind paste, 2 tablespoons of honey, 2 tablespoons of soy sauce, and 2 tablespoons of apple cider vinegar to create the glaze.

7. 7

   Return the cooked pork to the pan with the vegetables, pour the tamarind glaze over everything, and toss to coat thoroughly, cooking for an additional 1-2 minutes until the sauce thickens slightly.

8. 8

   Garnish the dish with 2 tablespoons of chopped fresh parsley before serving.