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  • Writer's pictureDawn

Agrodolce - the sour and the sweet

Agrodolce – from the Italian words for sour and sweet. Get your agrodolce right and whatever you cook will taste exceptional.

Take dinner in the Yaffle household tonight - faced with pork steaks and a beautiful savoy cabbage I plumped for them stir fried with noodles. The pork was sliced and mixed with Yaffle House Plum+Ginger vinegar, a splash of sesame oil, some light soy sauce and left for about 20 minutes before cooking.

The vinegar added a perfectly balanced level of sweet and sour, caramelised beautifully on the pork and a little more added at the end made the simplest sauce. Sorry there is no picture of the actual dish, we demolished it in about 5 minutes flat!

Stir fried pork and cabbage – serves 2

2 pork steaks, sliced

2 tbsp Yaffle House Plum+Ginger Vinegar

1 tsp sesame oil

2 tbsp light soy sauce

1 tbsp rapeseed oil

Half a savoy or other cabbage, shredded

150g cooked noodles

  • Mix 1 tbsp of the Yaffle House Plum+Ginger Vinegar, 1 tbsp of the light soy sauce and the sesame oil

  • Pour this over the pork, cover and leave in the fridge for about 20 minutes

  • Heat rapeseed oil in a pan or wok, add the pork and stir fry at a high heat for 5 minutes

  • Turn the heat down to medium and continue cooking until the pork is cooked through

  • Add the cabbage, stir through and cook until tender (about 4 mins)

  • Add the rest of the Yaffle House Plum+Ginger Vinegar, light soy sauce and the cooked noodles

  • Stir through until the noodles are hot then serve

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