Serves 4
40 min
Chinese-Style Pork Fillet with Fried Rice
Recipe GLPRac4f0ea235cc1a
Tender pork medallions seasoned with five-spice and soy sauce, glazed with a glossy honey sauce. Served alongside fluffy fried rice studded with peas, omelette strips, and spring onions. A complete, satisfying meal ready in under an hour.
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Ingredients
420g pork fillet, trimmed and sliced into medallions
1 tablespoon soy sauce
1 tablespoon Chinese five-spice
2 tablespoons honey
1 tablespoon cornflour
1 egg, beaten
225g cooked rice
200g frozen peas, defrosted
2 spring onions, sliced
150ml boiling water
Directions
In a bowl, combine the pork medallions with the soy sauce and five-spice. Set aside and allow to marinate for 5 minutes.
Heat a large non-stick frying pan over medium-high heat. Once hot, add the marinated pork medallions and fry for 2-3 minutes on each side until cooked through (internal temperature 160°F for whole pork cuts).
Pour 150ml of boiling water and the honey into the pan with the cooked pork. Bring to a bubble and simmer for 2 minutes.
Mix the cornflour with a small amount of water to form a paste. Stir this mixture into the simmering sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy. Keep warm.
While preparing the pork, heat a second non-stick frying pan over medium heat. Pour in the beaten egg and cook for 2 minutes on each side to form an omelette.
Remove the omelette from the pan, roll it up, and slice into thin strips. Set aside.
Add the cooked rice and defrosted peas to the pan and stir-fry over medium-high heat for 3-5 minutes, stirring frequently, until piping hot throughout.
Gently fold the omelette strips and sliced spring onions into the fried rice. Cook for 1 minute, stirring carefully to combine. Season with salt and pepper to taste.
Divide the fried rice between serving plates and top with the Chinese-style pork medallions and glossy sauce. Drizzle with additional soy sauce if desired and serve immediately.
