James Martin gives wintery red cabbage the Thai treatment to make a spicy side dish to go with griddled pork.
- For the pork chops
pork chops salt and freshly ground black pepper
- 2 tbsp
- For the Thai red cabbage
limes, juice only
garlic cloves, crushed
- 1 tbsp finely grated
- 1 tbsp finely grated fresh root
- 3 tbsp Thai
- 2 green birds’-eye
chillies, finely chopped
- 2 tbsp
- 4 tbsp roasted salted
- large bunch holy
basil, leaves picked
- 3 tbsp shredded
red cabbage, finely sliced
For the pork chops, preheat the oven to 220C/450F/Gas 7.
Heat a griddle pan until hot and oil and season the pork chops with salt and freshly ground black pepper.
Place the pork chops onto the griddle pan and cook either side until bar marks appear.
Transfer to the oven to cook for 3-7 minutes (until cooked through) – the time will depend on the thickness of the chop.
For the Thai red cabbage, place all the ingredients except the cabbage in a pestle and mortar and pound to make a chunky paste.
Place the sliced red cabbage in a large bowl and tip the paste over the cabbage. Lightly mix.
To serve, divide the cabbage among four serving plates and lean the pork chop up against it.