Juicy pork with NAPA cabbage

Description

Tender, flavorful, very juicy dish!!! Easy to prepare, requires no special culinary skills. This is a dish I learned to cook one Vietnamese with whom I lived while studying at the University, for which she thanks a lot!!! And I decided to share this simple but delicious recipe with you, dear cooks!!!

Ingredients

Meat

600 g
Cabbage

1 plug
Garlic

5 tooth
Vegetable oil

75 ml
Salt
Black pepper

Cooking

So, prepare all the necessary products (in the photo, I vegetable oil I forgot), sharpen a good knife and get started.

Meat are beef, but I always make pork - cut across the grain into thin slices like in the picture, and thinner than me, looking like a knife sharpened :)

Then parse the cabbage leaves, wash them, give a little to drain the water and cut crosswise into slices.

Now take a pot or deep pan with a thick bottom, heat it, add the vegetable oil. When the oil is well heated, put in the garlic and stir until it becomes slightly browned. Mmmmmmmmmm what the scent is gone!!! Impossible to resist!!!

To rosy garlic spread prepared meat, it's all happening on the big fire. Periodically stir (about 5 minutes). When the meat let the juice out, diminish the fire, cover it and stew for 10 minutes (don't forget to stir if necessary).

Then to the meat add the cabbage, mix everything well and cover with a lid (the fire just a little bit, because the cabbage is cold). Continue stirring from time to time. After 10 minutes, add salt and pepper to taste and simmer until cooked, check the meat is cooked.

That's it, the dish is ready, let's eat! For a side dish, usually served rice, but you can experiment. Bon appetit!!!

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