Pork: Chinese Cabbage and Rice

Chinese Cabbage and Rice


  • 1 tsp. salt
  • a little pepper
  • 1 dl vegetable bouillon
  • 1 red chilli
  • 1 onion
  • 0.5 bunch parsley
  • 2 tbsp. lemon juice
  • olive oil to fry
  • 300 g basmati rice
  • 4.25 dl water
  • 1 Chinese cabbage (ca. 400 g)
  • 600 g diced pork
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Rinse the rice in a sieve under cold running water until it is clear. Drain well. Bring the water to the boil with the rice, leave covered on a switched-off hob for approx. 20 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork. Cut the Chinese leaves and onions into thin strips. De-seed the chilli, slice into rings, finely chop the parsley. Brown the meat in batches in hot oil for approx. 2 mins., remove, season. Fry the Chinese leaves, onions, chilli and parsley in a little oil for approx. 2 mins. Add the lemon juice, stock and meat, gently heat.


  • Pork
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 518 Kcal