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!
Baby Potato - 200g
Cabbage - 100g
Dressing - 15ml
Pork Schnitzel (without crumb) - 150g
NOMU One For All Rub - 5ml
Gherkins - 25g
Fresh Chives - 3g
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!
Baby Potato - 400g
Cabbage - 200g
Dressing - 30ml
Pork Schnitzel (without crumb) - 300g
NOMU One For All Rub - 10ml
Gherkins - 50g
Fresh Chives - 5g
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!
Baby Potato - 600g
Cabbage - 300g
Dressing - 45ml
Pork Schnitzel (without crumb) - 450g
NOMU One For All Rub - 15ml
Gherkins - 75g
Fresh Chives - 8g
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!
Baby Potato - 800g
Cabbage - 400g
Dressing - 60ml
Pork Schnitzel (without crumb) - 600g
NOMU One For All Rub - 20ml
Gherkins - 100g
Fresh Chives - 10g
Woolies Products in this dish
