- 50 g brown sugar;
- 2 tablespoons of soy sauce
- a piece of ginger about 7 cm long;
- 2 cloves of garlic;
- ground black pepper – to taste;
- 4 pork fillets about 3 cm thick;
- salt to taste;
- 2 tablespoons of butter;
- 3 tablespoons of vegetable oil;
- 400 g brussels sprouts;
- a few feathers of green onions.
Combine sugar, soy sauce, grated ginger, grated garlic and pepper. Rinse the pork and pat dry with a paper towel. Rub the meat with salt and pepper.
In a saucepan or skillet over high heat, melt 1 tablespoon of butter and 2 tablespoons of vegetable oil. Fry pork until golden brown, then turn over and pour prepared sauce into a saucepan. Cook the meat over medium heat for about 5 minutes, turning if necessary. The meat should be completely covered with the sauce.
Cut the Brussels sprouts into quarters lengthwise. In another skillet, melt the remaining butter and sauté the cabbage for 3-4 minutes, until lightly browned. Season with salt and pepper. Place the pork and cabbage on a platter and garnish with chopped green onions.