Succulent tender pork is a great choice with cabbage sauteed in garlic, vinegar and dill.
- Use a balloon whisk to whisk the creme fraiche in a medium bowl until thick. Add the mustard and stir until just combined. Taste and season with salt and pepper.
- Heat 2 teaspoons of the oil in a large frying pan over medium-high heat. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, heat the remaining oil in a clean large frying pan over medium-high heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the wombok and vinegar and cook, stirring, for 2 minutes or until the wombok is just tender. Remove from heat and stir in the dill. Season with salt and pepper.
- Divide the wombok mixture among serving plates. Top with the pork and the mustard sauce to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set