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Pork stir fry for a delicate taste

Home » Pork stir fry for a delicate taste
pork stir fry
Published on 19.07.2016 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • 1
    • Difficulty Level

This requires just 30 minutes marinating time – which can be skipped if you’re in a hurry!
If you like big flavors, then this stir fry is for you. The flavors are much more intense than usual stir fries – it’s spicier, stickier and stronger. A technique that is not used widely but is fantastic for getting incredible flavor into marinades and sauces is grated onions and pears / apples. The reason that grating is such a fantastic technique is that juice is created which forms part of the marinade. Fruit juices simply don’t compare – far less flavor, even when they’re cold pressed fresh juice. And as for grated onions – you can’t buy that!!!
This is a “must try” for anyone who loves food with big bold flavors!!!

Serve with spiralized or grated carrots flavoured with a marinade of raisins, warm water, honey a lemon juice. Garnish with parsley.

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  • 1 rating

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Ingredients

  • 500g boneless pork shoulder (excess fat trimmed)
  • Marinade:
  • 1/2 cup pear, grated or apple
  • ½ medium onion, grated
  • ½ tsp fresh ginger, minced or finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tsp sesame oil
  • 3 tbsp tomato sauce
  • Stir Fry:
  • 1 tbsp oil
  • 1 garlic, minced
  • 1 onion, halved and sliced
  • To Serve:
  • 1 shallot stalk, sliced
  • Sesame seeds
  • Carrot salad:
  • 4 carrots grated or spiralized
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 50 ml warm water
  • 50 g raisins

Nutrition Info

  • 1 serving size = 230 g = 297 kkal (carrots excluded)

Instructions

  1. Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces.
  2. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
  3. To cook, heat oil in a large non stick skillet over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through.
  4. Serve immediately with rice, garnished with sliced shallots and sesame seeds.
  5. Carrot salad: Soaked 50 g raisins for 5 min in 50 ml warm water, 1 tsp of honey a 1 tbsp lemon juice. Add to grated carrots. Garnish with parsley.

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