Serves 4
40 min
Stir-fried Chilli Pork
Recipe GLPRbc01fc880646a6
Tender pork fillet cooked in a vibrant marinade of soy, mirin, and hoisin, then stir-fried with fresh garlic, red chillies, and spring onion bulbs. This Southeast Asian-inspired dish combines bold flavours and aromatic spices, finished with a sprinkle of roasted peanuts and served over fluffy jasmine rice.
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Ingredients
1 tablespoon soy sauce
2 tablespoons mirin
2 tablespoons hoisin sauce
2 tablespoons sesame oil
1 teaspoon dried chilli flakes
800 grams pork fillet, sliced thin
3 tablespoons sunflower or vegetable oil
4 garlic cloves, crushed
3 red chillies, halved lengthways with stalk on and seeds removed
6 spring onion bulbs, halved
1 tablespoon soy sauce
2 tablespoons granulated sugar
2 tablespoons roasted peanuts
350 grams steamed Thai jasmine rice
Directions
In a shallow dish, whisk together 1 tablespoon soy sauce, mirin, hoisin sauce, sesame oil, and dried chilli flakes until well blended.
Add the sliced pork to the marinade, ensuring all pieces are coated. Cover and refrigerate for 15 minutes.
Heat a wok or large frying pan over high heat. Add 1½ tablespoons of the oil and allow it to become very hot and smoking. Working in batches, add half the pork (shaking off excess marinade), and stir-fry for 1–2 minutes until lightly browned. Transfer to a plate with a slotted spoon.
Add the remaining 1½ tablespoons oil to the wok and stir-fry the remaining pork for 1–2 minutes over high heat. Remove and set aside with the first batch.
Return the wok to high heat. Add the crushed garlic, red chillies, spring onion bulbs, and 1 tablespoon of water. Stir-fry for 1–2 minutes, then cover with a lid and cook for a further 1–2 minutes until the vegetables soften slightly.
Pour in the remaining 1 tablespoon of soy sauce and the sugar, stirring to combine. Return all the cooked pork to the wok and toss everything together for 1 minute until heated through and glazed.
Transfer to a serving platter, garnish with roasted peanuts, and serve immediately over steamed jasmine rice.
