Oriental Pork Stir Fry Oriental Pork Stir Fry

Oriental Pork Stir Fry

cooking time
10 minutes

cooking skill
Easy

serves
4 people

Ingredients

  • 450g pork leg escallops, pork loin medallions or pork fillet, cut into strips
  • For the Oriental Marinade:

  • 75ml reduced salt soy sauce
  • 30ml dry sherry
  • 2 tbsp water
  • 1 small red chilli, deseeded and chopped
  • 2 tsp Chinese five-spice powder
  • 2.5cm piece fresh root ginger, peeled and finely chopped
  • Salt and freshly milled black pepper
  • For the Stir-Fry:

  • 2 tsp rapeseed or sunflower oil
  • 2 spring onions, roughly chopped
  • 1 red pepper, deseeded and cut into chunks
  • 1 orange pepper, deseeded and cut into chunks
  • 100g baby sweetcorn, halved
  • To serve:

  • Cooked wholewheat noodles
  • To garnish:

  • Freshly chopped spring onions

Method

1

For the marinade:

In a medium bowl mix all the marinade ingredients together. Transfer half the marinade to a large bowl, add the pork, cover and marinate for 1-2 hours, or overnight, if time allows. Reserve the remaining marinade for later.

2

For the Pork:

Heat the oil in a pan on the hob or griddle and cook the, onions and peppers and sweetcorn for 2-3 minutes. Add the pork and cook for 1-2 minutes. Add the reserved, fresh marinade. Reduce the heat and simmer for 2-3 minutes until the marinade is piping hot.

3

To serve:

Serve the pork on a bed of noodles garnished spring onions.

Additional Information

Cooking time:

Pork Fillet: 10-12mins turning occasionally, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.

Pork Loin Medallions: 5-6mins on each side, 3mins in oven at 170°C, 3mins resting time. Internal Core temperature: 70°C or above.

Pork Escallops: 1-2mins on each side, 1-2mins resting time. Internal Core temperature: 70°C or above.