The fresh sweet and sour flavours of this stir fry pork recipe combine to make a very tasty midweek meal. Our free range Blythburgh Pork will add extra depth of flavour. It is quick and easy to prepare too.
Preparation will be a speedy 10 minutes (Less if you use a bag of pre-prepared stir fry veg) Cooking Time will be about 20 Minutes. Quantities will be good for 4 People.
Ingredients For Stir Fry Pork
For the marinated pork:
4 pork loin medallions, from Morley Butchers
2 Limes (zest and juice)
2 cloves garlic, grated
4 tbsp Mirin (rice wine)
4 tbsp light soy sauce
4 tbsp runny honey
2 large carrots, grated (approx. 100g)
80g sugar snap peas, sliced once lengthwise
2 spring onions, thinly sliced
2 small red chillies (optional), thinly sliced
Stir in at the end:
240g ready-to-wok rice noodles
35g fresh coriander, chopped (optional)
2 sprigs fresh mint, chopped (optional)
1 tbsp sesame seeds
Cooking Method For Stir fry Pork
Mix together all of the ingredients for the marinade in a shallow bowl. Add the pork strips (cut into strips to about the thickness of a £1 coin) and stir well. Set aside whilst you assemble the vegetables.
Weigh out all the vegetables in a bowl together. On a board, chop the coriander and mint, if using.
Heat a frying pan or wok on a medium high heat. Using a slotted spoon, remove the pork from the marinade and add to the pan (keep the marinade for later) and stir continuously for four minutes to avoid overcooking.
Remove the pork from the pan and put it on a plate to one side. Add the marinade to the pan and bring to the boil. Turn the heat down to medium. Add the vegetables (not the herbs) and cook until hot yet still crunchy, approx. three minutes. Add the noodles and the pork to the pan, mix well and heat for a couple more minutes. Stir in the coriander and mint.
Divide the stir fry between four bowls, sprinkle over the sesame seeds and serve right away.
This stir fry pork recipe and image are from the Love Pork website give them a visit for more tasty recipes.