Sunday 27 March 2011

Sticky Chinese-style Kielder Organics pork (serves 2-3)


400g Kielder Organics diced pork, sliced thinly
½ jar (125g) Northumbrian Soup Co plum sauce
¼ jar (55g) Northumbrian Soup Co chilli jam
2 garlic cloves, crushed
2cm cube fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons Chinese five spice powder
1 tablespoon Yellowfields rapeseed oil, for frying
1 tablespoon toasted sesame seeds

In a large bowl, marinade the pork with the plum sauce, chilli jam, garlic, ginger, soy, oil and five spice powder, for 10 minutes to 1 hour.
Place a large wok over a high heat, and add the rapeseed oil. Remove the pork from the marinade, drain, and fry until almost cooked. Add the marinade, and reduce until really sticky. Throw in the sesame seeds, stir and serve with plain boiled rice (see recipe).

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