Complete recipe
Pork & cabbage rice skillet
Thin strips of pork and tender cabbage with a savoury soy finish, served with freshly cooked rice.
35 minutes3 servingseasymoderate budget
Ingredients
- Pork450 g · raw boneless pork loin, thinly sliced
- Cabbage400 g · finely shredded
- Rice1 cup dry · white rice
- Soy sauce2 tbsp · measured
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Rinse rice and wash and shred cabbage.
- Measure soy sauce and have a clean plate ready for resting the pork.
- Slice pork loin thinly across the grain on a separate board. Wash hands and utensils after handling raw pork.
- Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
- Heat a thin layer of olive oil in a wide skillet over medium-high heat. Cook pork in a single layer for 4–6 minutes, turning, until the thickest pieces reach 145°F / 63°C. Transfer to a clean plate and rest for at least 3 minutes.
- Add cabbage and a splash of water to the skillet. Cook for 6–8 minutes, stirring, until tender. Add soy sauce and stir for 1 minute.
- Return rested pork and its juices to the pan, toss briefly until hot and serve over rice.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.