Oriental Pork Stir Fry Oriental Pork Stir Fry

Oriental Pork Stir Fry

Prep Time

Prep Time
60 minutes

Cooking Time

cooking time
10 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
4 people

Ingredients

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

  • 75ml reduced salt soy sauce
  • 30ml dry sherry
  • 2 tablespoons water
  • 1 small red chilli, deseeded and chopped
  • 2 teaspoons Chinese five-spice powder
  • 1x 2.5cm piece fresh root ginger, peeled and finely chopped
  • For the Stir-Fry:

  • 2 teaspoons 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

To prepare 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 in the fridge for 1-2 hours, or overnight, if time allows. Reserve the remaining marinade for later.

2

To prepare the pork:

Heat the oil in a pan on a hob or griddle and cook the, onions and peppers and sweetcorn for 2-3 minutes. Add the pork and cook for 1-2 minutes. 

3

Add the reserved, fresh marinade. Reduce the heat and simmer for 2-3 minutes until the marinade is piping hot.

4

Spoon the pork over a bed of noodles, garnish with spring onions and serve. 

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.

Nutrition