- 2 sweet potatoes
- 1 garlic clove
- A thumb of ginger
- 1 chilli
- 2 tbsp honey
- 2 tbsp brown rice vinegar
- 2 tbsp tamari
- 2 pork escalopes
- ½ green cabbage
- A 25g sachet of sesame seeds
- 4 tbsp cold water
- 2 tsp + ½ tbsp sunflower or olive oil
- Sea salt and freshly ground pepper
- Pan with a lid
- Small bowl
- Frying or griddle pan with a lid
- Colander
- Deep frying pan or wok
- 1.
Peel and chop the sweet potatoes into small cubes. Put in a pan and cover with boiling water. Add a pinch of salt. Pop on a lid and simmer for 12-15 mins till soft when a knife is inserted.
- 2.
Peel and grate the garlic and ginger and scrape into a bowl. Finely chop the chilli, flicking out the seeds and white bits for less heat. Add to the bowl with 2 tbsp each of honey, tamari, rice wine vinegar and 4 tbsp cold water. Whisk together, then set aside.
- 3.
Rub each pork escalope with 1 tsp oil. Warm a frying or griddle pan over a high heat for 1 min, then carefully add the pork. Cook for 2 mins on each side till golden brown.
- 4.
When the pork has cooked for 4 mins, pour in the ginger and honey sauce. Reduce the heat to low and cover. Leave to bubble and simmer for 10 mins to cook the pork through.
- 5.
Slice the middle core out of the cabbage, then finely shred the leaves.
- 6.
Drain the sweet potatoes and tip them back into the pan. Season with a pinch of salt and pepper. Mash till smooth. Cover to keep warm.
- 7.
Heat a deep frying pan or wok for 1 min. Add in ½ tbsp oil. Throw in the shredded cabbage and stir fry for 2-3 mins till softened and beginning to char. Add in half the sesame seeds and some salt and pepper. Stir fry for another 1-2 mins so the cabbage is tender but still with some crunch.
- 8.
Spoon the mash and greens onto 2 warm plates. Top with a pork escalope. Pour over the sauce from the frying pan. Scatter over the remaining sesame seeds to serve.