400g organic diced pork
1 tbsp dark soy sauce
half teaspoon Chinese Five Spice
1 tsp mild, unflavoured coconut oil
1 carrot, sliced finely
a handful of Tenderstem broccoli stalks
1 garlic clove, peeled
1cm thick slice of ginger, peeled
1 small red chilli (optional)
3 spring onions, trimmed and sliced
a splash of Shaoxing rice wine
Put the pork in a bowl and shake over the soy sauce and Chinese Five Spice powder. Stir to coat the pork well, and put to one side while you prepare the vegetables. When you’re ready to cook, heat the coconut oil in a large frying pan or wok and add the marinated pork. Stir fry until just cooked and beginning to turn golden. Lift out onto a plate with a slotted spoon. Next, stir fry the carrot slices and broccoli stalks, adding a small splash of water to help create some steam to finish cooking the vegetables. Once the water has bubbled down and almost evaporated, finely grate in the garlic clove, the ginger and chop the chilli and add to the pan too. Throw in the spring onion slices and fry for 1 minute before adding the pork back into the pan. Toss everything together, adding a splash of Shaoxing rice wine if you have some and a dash more soy if you like, and then serve hot with rice, vegetables or noodles.
Lean pork meat, cubed ready for cooking ideal for stews, casseroles and stir-frying.
Sold in packs of ave. 400g
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