Plum-glazed pork with spicy cabbage

Plum-glazed pork with spicy cabbage


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Plum jam and soy sauce go particularly well with pork, while the crisp cabbage gets its own spicy boost from chilli and garlic.

Pat Alburey

Serves: 4 

  • 700g crisp green cabbage, such as savoy
  • 1 red chilli
  • 2 cloves garlic
  • 2 tablespoons good plum jam
  • 1 tablespoon soy sauce
  • ½ teaspoon ground allspice
  • ½ teaspoon cayenne pepper
  • 4 pork loin chops (about 200g each)
  • 2 tablespoons cider vinegar
  • Salt and black pepper
  • 2 tablespoons olive oil

Preparation:20min  ›  Cook:22min  ›  Ready in:42min 

  1. Preheat the griller to high. Halve the cabbage and discard the hard centre. Coarsely chop the rest, rinse well, then drain in a colander.
  2. Halve and seed the chilli, and slice finely. Peel and roughly chop the garlic. Put them both aside.
  3. Gently warm the plum jam and soy sauce in a small pan, season with the allspice and cayenne, then sieve, if necessary.
  4. Trim the fat off the chops and discard the bones. Arrange the chops under the griller and cook for 5–7 minutes each side, basting with the glaze halfway through cooking.
  5. Meanwhile, mix the cider vinegar with 2 tablespoons water and some salt and pepper.
  6. Heat the oil in a large saucepan, add the chilli and garlic and fry for 30–40 seconds. Add the cabbage and toss in the oil. Stir in the diluted vinegar, cover and cook for 4 minutes.
  7. Uncover the pan, raise the heat and continue to cook the cabbage until all the liquid has evaporated.
  8. Serve the spicy cabbage on individual plates with the plum-glazed chops alongside.


Plain steamed rice provides the perfect foil for the richness of this dish and helps to soak up the flavoursome juices.


good source of vitamins A, B group, C, E and folate, and selenium and zinc.

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