Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Energy
718kj
171kcal
Oriental Pork Stir-fry
Add to list
A delicious quick and easy stir-fry for all the family to enjoy!
Prep time: 1 hrs and 0 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Easy
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
Step 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.
Step 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.
Step 3
Add the reserved, fresh marinade. Reduce the heat and simmer for 2-3 minutes until the marinade is piping hot.
Step 4
Spoon the pork over a bed of noodles, garnish with spring onions and serve.
Tips and Serving Suggestions
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.
Each serving provides
Based on escalope
8%
Fat
5.3g
7%
Saturates
1g
5%
Sugars
5.2g
5%
Salt
1.5g
25%
% of an adult's Reference intake
Typical energy values per 100g:
327kJ,
78kcal,
2.4g fat,
0.4g saturates
Each serving provides:
21.2g Protein,
8.7g Carbohydrate,
1.2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 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.
Step 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.
Step 3
Add the reserved, fresh marinade. Reduce the heat and simmer for 2-3 minutes until the marinade is piping hot.
Step 4
Spoon the pork over a bed of noodles, garnish with spring onions and serve.
Oriental Pork Stir-fry
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
Tips and Serving Suggestions
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.
Each serving provides
Based on escalope
Energy |
|
718kj 171kcal |
|
8% |
Fat |
|
5.3g |
|
7% |
Saturates |
|
1g |
|
5% |
Sugars |
|
5.2g |
|
5% |
Salt |
|
1.5g |
|
25% |
% of an adult's Reference intake
Typical energy values per 100g: 327kJ,78kcal,2.4g fat,0.4g saturates
Each serving provides: 21.2g Protein,8.7g Carbohydrate,1.2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 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.
Step 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.
Step 3
Add the reserved, fresh marinade. Reduce the heat and simmer for 2-3 minutes until the marinade is piping hot.
Step 4
Spoon the pork over a bed of noodles, garnish with spring onions and serve.
EXPLORE OUR RECIPE COLLECTIONS
Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.
Recipe collectionsDISCOVER PORK
View the range of versatile cuts and cooking techniques for delicious pork.
Discover PorkWHAT WE DO HERE AT LOVE PORK
Sharing quick & easy pork recipe inspiration & cooking advice.
What we do