STICKY PORK STIRFRY with Steamed white rice

@AniphaeS

Published in 

Asia cooking

 · 2 years ago

STICKY PORK STIRFRY with Steamed white rice

• 800g Pork rashers/loin or fillet
• 1 large onion, sliced into thin wedges
• 1 red capsicum, sliced
• 1 yellow Capsicum, sliced
• 1/4 cup of cornflour
• Oil for frying

FOR THE MARINADE

• 2 tblspns of soy sauce
• 1 tablespoon of Chinese white rice wine
• 1 tablespoon of oyster sauce
• 1/2 tspn minced red chilli
• 1 teaspoon of baking powder

FOR THE SAUCE

• 2 cm piece of ginger – thinly sliced
• 3 cloves of garlic – chopped
• 1 cup of water
• 2 tablespoons of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of dark soy sauce
• 1 tblspn oyster sauce
• 1 tblspn brown sugar
• 1 tspn cornflour (to thicken)

METHOD

• Slice pork into 2” slices.
• Place in a zip lock plastic bag or a bowl
• Add marinade ingredients and mix to combine.
• Marinate 3-4 hrs in the fridge.
• Remove to a clean bowl, add 1/4 cup cornflour, using clean hands mix well yo coat.
• In a deep frypan or fryer, heat oil at least 3” deep (170C)
• Add pork in batches.
• Fry until golden. Remove to a strainer and continue cooking until all nest is cooked. Set aside.
• In a fresh bowl add all sauce ingredients, whisk to combine
• Heat a wok. Add 2 tblspns oil
• Add garlic and ginger, cook for a few seconds until fragrant.
• Add onion and capsicum, cook stirring until lightly softened.
• Pour in sauce mixture. Stir on medium heat until sauce begins to thicken.
• Add pork back in and toss to coat.
• Cook a further 2-3 minutes.
• Serve with rice
• Garnish with Sesame seeds and fresh Coriander.

Please check out my blog for more great recipes.

https://www.facebook.com/fromthepantrytothetable/