Stir-fried chilli pork
Method
-
For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined.
-
Coat the pork in the marinade and chill in the fridge for 15 minutes.
-
Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes.
-
Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok.
-
Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes.
-
Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice.
Ingredients
For the marinade
- 1 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp hoisin sauce
- 2 tbsp sesame oil
- 1 tsp dried chilli flakes
- 800g/1lb 12oz pork fillet, cut into thin slices
For the stir fry
- 3 tbsp sunflower or vegetable oil
- 4 garlic cloves, crushed
- 3 red chillies, cut in half lengthways, stalks left on and de-seeded
- 6 spring onions, halved
- 1 tbsp soy sauce
- 2 tbsp granulated sugar
- 2 tbsp roasted peanuts
- 350g/13oz Thai jasmine rice, steamed
Shopping List
Stir-fried chilli pork
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Meat, fish and poultry