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Categories:
pork salt butter canola oil balsamic vinegar sherry chicken bacon cabbage balsamic vinegar butter canola oil mustard tomato chives
Viewed: 86 - Published at: 5 years agoIngredients
- 3 lbs pork (cubed)
- salt & fresh ground pepper (to taste)
- 3 tablespoons butter
- 2 tablespoons canola oil
- 6 tablespoons balsamic vinegar
- 13 cup dry sherry
- 2 12 cups homemade chicken stock
- 8 slices bacon (chopped)
- 1 cabbage (shredded)
- 34 cup balsamic vinegar
- 3 tablespoons butter
- 2 tablespoons canola oil
- 1 tablespoon Dijon mustard
- 1 large plum tomato (chopped)
- 1 tablespoon chives (minced)
Method
- Heat oven 200.
- Season pork.
- Heat the butter and oil in a skillet.
- Brown pork in batches.
- Remove to a plate.
- Deglaze pan with the vinegar and sherry, scraping up bits.
- Add the stock.
- Reduce by half.
- Return pork.
- Keep warm in oven.
- Meanwhile, in a wok, brown bacon.
- Remove with a slotted spoon to paper towels.
- To wok add the cabbage, vinegar, butter, oil and mustard.
- Increase heat to high.
- Cook 6 minutes.
- Place on a platter.
- Top with pork and garnish with the tomato and chives.
