Gin­gered Asian Pork Fil­let with Carrots

Gin­gered Asian Pork Fil­let with Carrots

(serves 4)

1/3 cup/85ml dark soy sauce

1 lime, juice and zest

1 tbsp mirin

2 tbsps plum sauce

1 tbsp chili paste

2 star anises

4 cloves gar­lic, fine­ly chopped

1 lb/450g pork fil­let, very thin­ly sliced across the grain in bite-sized pieces

1 tbsp sesame oil

2 tbsps peanut oil

1 medi­um white onion, rough­ly sliced

2 large car­rots, cut into matchsticks

1 two-inch knob gin­ger, peeled and cut into fine matchsticks

2 tbsps sesame oil

8 large leaves Chinese/Savoy cab­bage, fine­ly sliced

8 large leaves Boston/Little Gem lettuce

2 hand­fuls raw peanuts, rough­ly chopped

Mix all the ingre­di­ents up to and includ­ing the gar­lic in a large bowl.  Stir in the pork and mix well.  In a large fry­ing pan, heat 1 tbsp sesame oil and fry the mar­i­nat­ed pork until just bare­ly cooked, then remove from pan to a large serv­ing bowl.

In the same fry­ing pan, heat the peanut oil and fry the onion, car­rots and gin­ger until the car­rots are slight­ly soft­ened.  Add the veg­eta­bles to the pork and toss well.

In the same fry­ing pan, heat the fur­ther 2 tbsps sesame oil and fry the cab­bage until softened.

To serve, pile the pork and veg­eta­bles onto let­tuce leaves and sprin­kle with peanuts.  Serve with cab­bage on the side, and lots of nap­kins!  (And don’t eat the lit­tle star anis­es: just warn your guests to dis­card them when found.)

 

 

 

 

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