Braised Red Cabbage with Chinese Roasted Pork

Seasonal red cabbage with a little oriental touch.

Portion for: 2-3 people
Cooking time: 30 minutes

What you need?
1/2 small Red Cabbage (chopped)
200g Cantonese Roasted Pork "Siu Yuk" (chopped into about 1.5cm width)
1 ripe Peckam Pear (peeled, cored, chopped)
1 Carrot (peeled, chopped)

1 medium Onion (peeled, finely chopped)
1 knob of Butter
1 1/2tbsp Apple Vinegar
Salt, Black Pepper, Sugar to taste
1/4 cup Water
Some Walnuts (chopped)

How to cook?
1 Melt butter in a large pot, add onion and pear. Cook and stir until onion turns soft and caramelised with pear.
2 Add in carrot and red cabbage, season with pepper and salt.
3 Stir in vinegar, sugar and water. Add in roasted pork. Cover pot and cook for another 20 minutes until cabbage are soft enough.
4 Mix in walnut and serve warm.

Enoki in Bacon Strips

200g Enoki Mushrooms (base trimmed & divided into 20 bundles)
10 strips of Bacon (halved into 20 long strips)
2 Spring Onion leaves (cut to mushroom length)
Black Pepper (freshly ground)

Cucumber strips