Cherry & Dennis Recipes
Western Pork, Apple and Cabbage Skillet
西式蘋果椰菜炒豬肉
Recipe overview
Thin pork, apple and cabbage cook quickly in a light mustard-herb glaze for a balanced Western family skillet in 30 minutes.
01
Ingredients
Main ingredients
- 500 g Thinly sliced pork shoulder or pork collar
- 1 piece apples
- 500 g Cabbage
- 1 piece onion
Seasoning
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp Black pepper
- 1 tsp thyme
Sauce
- 1 tbsp Dijon mustard
- 80 ml chicken stock
02
Tools
- knife
- cutting board
- mixing bowl
- measuring spoons
- frying pan
- tongs
- wooden spoon
- food thermometer
- serving plate
03
Steps
Step 1
Check pork slices
Separate 500 g thin pork slices and cut only oversized pieces in half.
Step 2
Cut cabbage and onion
Cut cabbage into 2 cm ribbons and onion into thin wedges; keep separate.
Step 3
Slice the apple
Core the apple and cut it skin-on into exactly 12 thin wedges with no seeds.
Step 4
Season the pork
Coat all 500 g pork slices evenly with all the salt and black pepper.
Step 5
Heat first oil
Heat the pan and first tablespoon olive oil over medium-high for exactly 2 minutes.
Step 6
Sear the pork
Sear pork in one layer for exactly 4 minutes, turn at 2 minutes, then remove all cooked slices.
Step 7
Soften onion and cabbage
Add the second tablespoon oil and stir-fry onion and cabbage over medium heat for exactly 5 minutes.
Step 8
Add the apple
Add all 12 apple wedges and cook over medium heat for exactly 2 minutes, keeping their shape.
Step 9
Mix mustard sauce
Whisk Dijon mustard, chicken stock and thyme until smooth in a small bowl.
Step 10
Return pork and sauce
Return all pork, pour in the mustard sauce and toss over high heat for exactly 2 minutes.
Step 11
Check doneness and glaze
Confirm the thickest pork reaches at least 71°C and the light glaze coats the food without a pool of liquid.
Step 12
Serve
Transfer pork, cabbage, onion and all 12 apple wedges with the light glaze to a white serving plate.
Common mistakes
- Starting the heat before mise en place is complete causes uneven doneness.
- Crowding the pan makes meat release water instead of browning evenly.
- Serving without checking the stated centre doneness or tasting the sauce.
Tips
Measure every ingredient by group before starting.
Adjust salt and pepper gradually only after the sauce has reduced.
