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