Sticky Asian pork is one of our standard weekly meals normally saved for a Saturday or Sunday night treat. It’s good, really, really good! The only thing I would say is that you have to choose your pork carefully. Use the wrong cut of meat and it can be tough and dry. I have suggested shoulder steaks which is our favourite but they do have a bit of fat on them which might not be to everyone’s liking. A nice piece of pork fillet would work well too but is that bit more expensive.
- 2 tblsp vegetable oil
- 600g pork shoulder steaks, thinly sliced
- 1 onion, finely chopped
- 1 inch piece of fresh ginger, finely chopped
- Juice from 1 orange
- 4 tblsp clear honey
- 2 tblsp crunchy peanut butter
- 2 tblsp soy sauce
- ½ tsp chilli powder
- Heat the oil in a wok, add the pork strips and fry for 3 - 4 minutes or until lightly coloured on all sides.
- Remove the pork and its juices to a bowl and set aside.
- Add more oil to the wok if necessary and add in the onion and ginger. Stir fry for 2 - 3 minutes until soft.
- Stir in the orange juice, honey, peanut butter, soy sauce and chilli powder, bring to the boil and stir to combine.
- Return the pork and its juices to the wok and mix well. If the sauce thickens too much, add enough water to thin down.
- Once the pork is piping hot - serve immediately.
As this is a super quick meal I am going to submit to Speedy Suppers which is run by Feeding Boys and a Firefighter and Dinner with Crayons.
and over to A Mummy Too’s Recipe of the Week link up.