Recipe Finder blog

Seared pork with soy-braised cabbage

Name: Seared pork loin medallions with soy–fish sauce braised cabbage
Prep time: 15 min
Cook time: 20 min
Yield: 1 recipe
Ingredients: 400 g pork loin, cut into 8 medallions; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp vegetable oil; 1 tbsp sesame oil; 1 small head green cabbage, cored and thinly sliced (about 400 g); 1 small onion, thinly sliced; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp rice vinegar; 1 tsp brown sugar; 2 tbsp water or low-sodium chicken stock; 1 tbsp toasted sesame seeds; 2 spring onions, sliced for garnish

Prep 15 min Cook 20 min Difficulty 2/5

Seared pork loin medallions with soy–fish sauce braised cabbage: quick, flavorful, one-pan dinner idea.

Why this recipe works

This recipe pairings seared pork loin medallions with a savory soy–fish sauce braised cabbage. It’s quick, weeknight friendly and serves well for a family dinner.

Search intent: weeknight dinner with pork and cabbage

pork loin medallions

braised cabbage with soy

one-pan pork dinner

soy fish sauce cabbage

weeknight pork recipe

pork and cabbage skillet

sesame pork cabbage

Recipe guide

This recipe pairings seared pork loin medallions with a savory soy–fish sauce braised cabbage. It’s quick, weeknight friendly and serves well for a family dinner.

A quick, flavor-packed one-pan dinner idea.

Sear pork first, then braise cabbage in the same pan for flavor.
Toss cabbage with soy, fish sauce, and a touch of sugar for balance.
Rest pork briefly before serving to keep it juicy.

1) Sear the pork medallions

Pat dry and season with salt and pepper. Sear in a hot skillet with vegetable and sesame oil 2–3 minutes per side. Rest on a plate covered loosely with foil.

2) Braise the cabbage

In the same skillet, cook onion until translucent. Add garlic and ginger, then cabbage, soy sauce, fish sauce, rice vinegar, brown sugar, and water/stock. Cover and simmer 6–8 minutes until tender and saucy.

3) Finish and serve

Nestle pork back into the cabbage to warm through 1–2 minutes. Taste and adjust seasoning. Sprinkle sesame seeds and sliced spring onions. Serve pork on top of the cabbage.

Ingredients

400 g pork loin, cut into 8 medallions

1 tsp salt

1/2 tsp black pepper

1 tbsp vegetable oil

1 tbsp sesame oil

1 small head green cabbage, cored and thinly sliced (about 400 g)

1 small onion, thinly sliced

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 tbsp soy sauce

1 tbsp fish sauce

1 tbsp rice vinegar

1 tsp brown sugar

2 tbsp water or low-sodium chicken stock

1 tbsp toasted sesame seeds

2 spring onions, sliced for garnish

Instructions

Pat pork medallions dry and season both sides with salt and pepper.

Heat vegetable oil and sesame oil in a large skillet over medium-high heat until shimmering.

Sear pork medallions 2–3 minutes per side until golden and just cooked through, then transfer to a plate and tent with foil to rest.

Reduce heat to medium and add sliced onion to the same skillet, stirring to scrape up browned bits.

Add garlic and grated ginger and cook 30 seconds until fragrant.

Add thinly sliced cabbage, soy sauce, fish sauce, rice vinegar, brown sugar, and water or stock; toss to combine.

Cover and simmer 6–8 minutes, stirring occasionally, until cabbage is tender and saucy.

Nestle pork medallions into the cabbage to warm through for 1–2 minutes.

Adjust seasoning to taste and scatter toasted sesame seeds and sliced spring onions over the dish.

Serve pork medallions atop the braised cabbage.

FAQs

Can I use pork chops instead of loin medallions? Yes, thin-cut chops work; adjust cooking time to prevent overcooking.

Can I make this ahead? Braised cabbage can be made ahead and reheated gently; pork should be cooked fresh for best texture.

What if I don’t have fish sauce? Use extra soy sauce and a dash of anchovy paste as a substitute; keep salt in check.