It’s been a week lacking in updates, mostly ’cause I’ve not really cooked anything this week that I haven’t already blogged about. However on Friday Alberto and I were off out for the evening (yes – out to a pub, then a club with some dancing and everything!) so I decided to cook something quick and stir-fry-ish.
This is a really tasty little recipe with some lovely flavours. Unfortunately I didn’t read the recipe properly before I went to Sainsbury’s so I asked the helpful guy on the butchery counter to dice the pork for me. Ooops – it should be thinly sliced! Ah well. I was able to slice the dice so it all worked out ok in the end!
400g of pork fillet, thinly sliced
2 tablespoons of groundnut oil
1 garlic clove, thinly sliced
150g of French beans, timmed and sliced into 1½” lengths
½-¾ of a red pepper, deseeded and diced
1½ teaspoons of sesame seeds
½ teaspoon of sesame oil
For the marinade:
3 tablespoons of Japanese soy sauce (Tamari)
3 tablespoons of mirin
Zest and juice of half an orange
1 tablespoon of clear honey
1 fresh chilli, deseeded and finely chopped
1 teaspoon of finely chopped fresh ginger
½ a teaspoon of salt
Slice the pork thinly and then cut into 2 inch lengths.
Mix all of the ingredients for the marinade together, mixing well to make sure that the honey is well mixed in.
Pour the marinade over the pork and leave for at least an hour at room temperature or for 8 hours if in the fridge.
After marinating for the requisite amount of time drain the pork in a sieve, retaining the marinade in a bowl.
Heat a wok over a medium heat and add the groundnut oil.
Stir-fry the garlic for a few seconds, add the trimmed beans and diced pepper and stir-fry for a further minute.
Add the pork and marinade and increase the heat to high.
Season with salt and pepper and stir-fry for 5 minutes or so until the beans are tender and the pork is cooked through.
Sprinkle with the sesame seeds and then pour over the sesame oil. Stir-fry for a further minute.
Serve immediately with boiled rice.
This is delicious. The marinade with the flavours of honey, orange and Japanese soy gives the dish a really distinct flavour and the sesame seeds and sesame oil give it a tasty final touch.