Caramelized pork with honey and Chinese cabbage


  • 500 g pork stir-fry cut into 1.5 cm cubes
  • 1 yellow onion
  • 2 carrots
  • 1 Chinese cabbage
  • 2 cm chopped fresh ginger
  • 3 tablespoon(s) sweet soy sauce
  • 2 tablespoon(s) of honey
  • 1 tablespoon(s) of sesame oil
  • 280 g Thai rice
  • 1/2 bunch of coriander
  • 1 tablespoon(s) sesame seeds


  1. Peel and finely chop the onion. Peel and slice the carrots into thin sticks. Wash and slice the Chinese cabbage into strips.

  2. Cook the Thai rice according to the package directions. Keep warm.

  3. In a wok, brown the peeled and chopped onion and ginger in hot sesame oil for 2 minutes, then add the pork pieces. Cook for 3 minutes over high heat, then add the soy sauce and honey, mix carefully so that all the pieces of meat are coated in the sauce. Caramelize over high heat for 5 minutes. Reserve in a container.

  4. In the same wok, brown the Chinese cabbage and carrots for 10 minutes. Sprinkle with sesame, adjust the seasoning with salt and freshly ground pepper.

  5. Serve the cabbage with the caramelized pork and Thai rice, sprinkle with chopped coriander.

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