Ingredients:
200g pork flank
250g cabbage
2 shallots, diced
salt and pepper to taste
cornstarch
oil
sugar and salt to taste
spring onion
Method:
1. Scald cabbage in boiling water with salt and oil.
2. Rinse it with cold water, squeeze dry and shred it finely.
3. Separate the lean and fat part of the pork. Cut the lean part finely, while the fat part coarsely.
4. Mix the cabbage, pork and shallot.
5. Season with cornstarch, oil, sugar and salt.
6. Serve with spring onion.
