pork with honey ginger

2 min read

Preparation time 15 minutes, plus marinating Cooking time 10 minutes 500g lean pork, thinly sliced 1 teaspoon cornflour 2 teaspoons peeled and finely chopped fresh root ginger 2 tablespoons dark soy sauce 2 tablespoons clear honey 2 tablespoons Shaoxing rice wine 2 teaspoons Chinese five-spice powder 1 teaspoon sesame oil 3 tablespoons groundnut oil 1 green pepper, cored, deseeded and cubed 3 spring onions, cut into 5 cm (2 inch)lengths tablespoon malt vinegar 1 tablespoon light soy sauce 2tabl oons water squeeze of lime juice salt and white pepper Place the pork in a bowl and sprinkle over the cornflour. Add the ginger, dark soy sauce, honey, rice wine, Chinese five-spice powder and sesame oil and toss to coat evenly. Cover and leave to marinate at rnio room temperature for 30 minutes, or up to overnight in the refrigerator, then drain the pork.

Heat half the groundnut oil in a nonstick wok or large frying pan over high heat until the oil starts to shimmer. Add half the pork and stir-fry for 2 minutes, then remove with a slotted spoon. Wipe the pan clean with kitchen paper. Heat the remaining oil in the pan and stir-fry the rest of the pork in the same way.

Return all the pork to the pan, add the green pepper, spring onions, vinegar light soy sauce and measurement water and cook, stirring, for a further 3 minutes until the pork is well browned and the pepper has softened slightly.

Season with salt and white pepper to taste, then add the lime juice. Serve with rice and lime wedges, if liked.

For mussels with honey& ginger, follow the recipe as for Pork with Honey& Ginger, replacing the pork with 1 kg scrubbed and debearded live mussels , discarding any open ones that do not close when tapped, and omitting the cornflour Heat 1 tablespoon groundnut oil in a wok or large frying pan over a high heat. Add the ginger as for Pork with Honey Ginger and stir-fry for a few seconds, then add the dark soy sauce, honey, rice wine and sesame oil. Bring to the boil, tip in the mussels and simmer, covered for 2-3 minutes until opened, discarding any that remain closed. Stir in the spring onions, light soy sauce and lime juice and serve immediately.