By Ralf Hörger

Preparation time

approx. 30 minutes




  • 4 pork fillet medallions, 60 g each
  • Some rapeseed oil
  • 200 g crème fraîche
  • 100 ml cream
  • 1 tbsp curry paste
  • 400 g wok vegetables: carrots, leek, red onions
  • 50 g raisins
  • 3 KIKU apples cored and cut into wedges
  • 1 pak choi
  • Salt, pepper as required


Season the pork medallions with KIKU Apple Salt. Heat the oil on the griddle and fry the pork fillet for approx. 5 mins.
Fry the KIKU apple slices on the griddle on both sides. Cut the pak choi in half and fry briefly on the griddle. Then add to the vegetables in the wok later.
Place the wok on the plate and allow to heat up. Add the oil and fry the vegetables and raisins in it. Add the crème fraîche, cream and curry paste to the vegetables and cook for approx. 5 mins. Finally, add the apples, toss and serve with the pork fillet medallions.
Supplementary tip: rice noodles

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