Pork shredded sweet-sour

Name: Pork shredded sweet-sour
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 200 g Carrots; 1 collar Spring onions; 100 g Chinese cabbage; 1 small apple; 360 g Pork escalope; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Flour; 1 TEASPOON Sweet peppers; 1 TEASPOON ground cilantro; 7-10 Tbsp Cayenne pepper; 100 ml apple juice; 1 TEASPOON Sugar beet syrup; 1/2 bunch Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

200 g Carrots
1 collar Spring onions
100 g Chinese cabbage
1 small apple
360 g Pork escalope
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Flour
1 TEASPOON Sweet peppers
1 TEASPOON ground cilantro
7-10 Tbsp Cayenne pepper
100 ml apple juice
1 TEASPOON Sugar beet syrup
1/2 bunch Parsley

Directions

1
Peel and wash the carrots and cut them into sticks. Clean, wash and chop spring onions and cabbage. Wash, quarter and core the apple thoroughly. Cut apple quarters into slices. Dab meat dry and cut into strips. Fry in hot fat while turning for about 5 minutes. Season with salt and pepper.
2
Add carrots, spring onions and apple pieces and fry briefly. Dust with flour and spices, pour on juice and syrup and bring to the boil. Stew for about 10 minutes. Add cabbage and cook for about 2 minutes. Wash parsley, dab dry and chop. Sprinkle over the shredded parsley. Serve with ribbon noodles tossed in butter and sprinkled with radish sprouts