A mouthwatering plate of juicy-on-the-inside, butter-basted-on-the-outside pork, sided with a cabbage & potato salad that has a welcome warmth of Dijon mustard, dotted with pops of briny gherkins & fresh chives.
Pork & Tangy Potato Salad
Pork & Tangy Potato Salad
with sautéed cabbage & fresh chives
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potato
- Cabbage
- Dressing
- Fresh Chives
- Gherkins
- NOMU One For All Rub
- Pork Schnitzel (without crumb)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
LET IT BOIL
Place a pot of cold, salted water over high heat. Add the halved potato and bring to a boil. Once boiling, reduce the heat and simmer until soft, 10-15 minutes. Drain and set aside.
SAUERKRAUT-INSPIRED STEP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Cabbage until softened, 2-3 minutes (shifting occasionally). Add the Dressing, a drizzle of oil, and a sweetener. Mix until combined, immediately remove from the pan, and place in a salad bowl.
Pork FOR YOUR FORK
Return the pan to high heat with a drizzle of oil. When hot, pan-fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with 20g of butter (optional) or a drizzle of oil and the NOMU rub. Remove from the pan, reserving the pan juices, and season.
MIX IT UP
To the bowl with the Cabbage, add the cooked potatoes, the chopped Gherkins, ½ the chopped chives, and seasoning. Mix until combined.
LET’S EAT!
Pile up the potato salad alongside the juicy Pork. Drizzle over the remaining pan juices. Sprinkle over the remaining chives. Delish work, Chef!
LET IT BOIL
Place a pot of cold, salted water over high heat. Add the halved potato and bring to a boil. Once boiling, reduce the heat and simmer until soft, 10-15 minutes. Drain and set aside.
SAUERKRAUT-INSPIRED STEP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Cabbage until softened, 2-3 minutes (shifting occasionally). Add the Dressing, a drizzle of oil, and a sweetener. Mix until combined, immediately remove from the pan, and place in a salad bowl.
Pork FOR YOUR FORK
Return the pan to high heat with a drizzle of oil. When hot, pan-fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with 40g of butter (optional) or a drizzle of oil and the NOMU rub. Remove from the pan, reserving the pan juices, and season.
MIX IT UP
To the bowl with the Cabbage, add the cooked potatoes, the chopped Gherkins, ½ the chopped chives, and seasoning. Mix until combined.
LET’S EAT!
Pile up the potato salad alongside the juicy Pork. Drizzle over the remaining pan juices. Sprinkle over the remaining chives. Delish work, Chef!
LET IT BOIL
Place a pot of cold, salted water over high heat. Add the halved potato and bring to a boil. Once boiling, reduce the heat and simmer until soft, 10-15 minutes. Drain and set aside.
SAUERKRAUT-INSPIRED STEP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Cabbage until softened, 3-4 minutes (shifting occasionally). Add the Dressing, a drizzle of oil, and a sweetener. Mix until combined, immediately remove from the pan, and place in a salad bowl.
Pork FOR YOUR FORK
Return the pan to high heat with a drizzle of oil. When hot, pan-fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with 60g of butter (optional) or a drizzle of oil and the NOMU rub. Remove from the pan, reserving the pan juices, and season.
MIX IT UP
To the bowl with the Cabbage, add the cooked potatoes, the chopped Gherkins, ½ the chopped chives, and seasoning. Mix until combined.
LET’S EAT!
Pile up the potato salad alongside the juicy Pork. Drizzle over the remaining pan juices. Sprinkle over the remaining chives. Delish work, Chef!
LET IT BOIL
Place a pot of cold, salted water over high heat. Add the halved potato and bring to a boil. Once boiling, reduce the heat and simmer until soft, 10-15 minutes. Drain and set aside.
SAUERKRAUT-INSPIRED STEP
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced Cabbage until softened, 3-4 minutes (shifting occasionally). Add the Dressing, a drizzle of oil, and a sweetener. Mix until combined, immediately remove from the pan, and place in a salad bowl.
Pork FOR YOUR FORK
Return the pan to high heat with a drizzle of oil. When hot, pan-fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with 80g of butter (optional) or a drizzle of oil and the NOMU rub. Remove from the pan, reserving the pan juices, and season.
MIX IT UP
To the bowl with the Cabbage, add the cooked potatoes, the chopped Gherkins, ½ the chopped chives, and seasoning. Mix until combined.
LET’S EAT!
Pile up the potato salad alongside the juicy Pork. Drizzle over the remaining pan juices. Sprinkle over the remaining chives. Delish work, Chef!
Frequently Asked Questions
What is the preparation time for Pork & Tangy Potato Salad?
The preparation time for Pork & Tangy Potato Salad with sautéed cabbage & fresh chives is between 30 and 45 minutes.
What is the total time required to make Pork & Tangy Potato Salad with sautéed cabbage & fresh chives?
The total time required to make Pork & Tangy Potato Salad with sautéed cabbage & fresh chives is between 35 and 50 minutes.
How many servings does Pork & Tangy Potato Salad provide?
4 servings
What are the main ingredients in Pork & Tangy Potato Salad?
Baby Potato, Cabbage, Dressing, Fresh Chives, Gherkins, NOMU One For All Rub, Pork Schnitzel (without crumb)
What is the nutritional information of Pork & Tangy Potato Salad?
Calories: 418, Carbs: 41 grams, Fat: grams, Protein: 42.7 grams, Sugar: 8.4 grams, Salt: 564 grams
How do I prepare Pork & Tangy Potato Salad?
LET IT BOIL: Place a pot of cold, salted water over high heat. Add the halved potato and bring to a boil. Once boiling, reduce the heat and simmer until soft, 10-15 minutes. Drain and set aside. MIX IT UP: To the bowl with the cabbage, add the cooked potatoes, the chopped gherkins, ½ the chopped chives, and seasoning. Mix until combined. LET’S EAT!: Pile up the potato salad alongside the juicy pork. Drizzle over the remaining pan juices. Sprinkle over the remaining chives. Delish work, Chef! PORK FOR YOUR FORK: Return the pan to high heat with a drizzle of oil. When hot, pan-fry the schnitzel until golden and cooked through, 30-60 seconds per side. In the final minute, baste with 40g of butter (optional) or a drizzle of oil and the NOMU rub. Remove from the pan, reserving the pan juices, and season. SAUERKRAUT-INSPIRED STEP: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sliced cabbage until softened, 2-3 minutes (shifting occasionally). Add the dressing, a drizzle of oil, and a sweetener. Mix until combined, immediately remove from the pan, and place in a salad bowl.
What should be prepared from my kitchen to make Pork & Tangy Potato Salad?
Baby Potato, Cabbage, Dressing, Fresh Chives, Gherkins, NOMU One For All Rub, Pork Schnitzel (without crumb)
How many calories does Pork & Tangy Potato Salad have?
418 calories
How much fat content does Pork & Tangy Potato Salad have?
grams
Woolies Products in this dish
