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This caramelised pork stir fry is filled with crispy pork, a sweet, sticky sauce and topped with a good sprinkling of chopped peanuts.Jump to Recipe
Oooo man the past 24 hours has been a bit mental hasn’t it? Unfortunately it’s starting to feel like earth shattering shocks are becoming the norm these days. 2016 will probably go down in my memory as a pretty tumultuous year to say the least. But for one wonderful thing which I’m going to focus on now because I want to share some joy and that is the birth of my new nephew last night. Yet to be named but honestly the cutest little bean you’ve ever seen.
I’m meeting him on Saturday and I honestly can’t wait to give him a big squeeze. I’m also so excited to see my 2 year old niece meet him, I might explode from cuteness overload, watch this space.
This stir fry is like a bit of summer in a bowl. Which is nice when it’s November and the temperature has dropped. What’s good about it is that it’s bright and colourful and makes you feel good but it’s got a little kick of chilli to warm you up and a sticky sweetness that screams comfort food. Just what you need to make life a little better.
Before I get onto the recipe, let’s talk TV. Or more specifically, Gilmore Girls. I’m officially super into it now. I’m onto season five and loving. it. It’s a thoroughly comforting show, don’t you think? Funny and easy to watch while blogging (yes I’m watching it right now). Rory is such a cutey.
Caramelised Pork Stir Fry
- 500 g Pork Tenderloin cut into chunks
- Salt and Pepper
- 1 1/2 tbsp Sesame Oil
- 1 Onion chopped
- 2 tsp Ginger grated
- 4 cloves Garlic crushed
- 250 ml Chicken Stock
- 50 g Brown Sugar
- 1 tbsp Soy Sauce
- 2 tsp Cornflour
- 2 tsp Rice Vinegar
- 1/2 tsp Chilli Flakes
- 1 Red Pepper sliced
- 400 g Pak Choi sliced
- 75 g Salted Peanuts chopped
- Bunch Coriander chopped
- 1 Lime
- 500 g Cooked Basmati Rice
- Heat the sesame oil in a large wok over a high heat. Salt and pepper the pork then add to the wok and cook until it's brown and caramelised on all sides. Remove from the wok and place in a bowl. Add the ginger, garlic and onion and cook for 5 minutes.
- Mix the chicken stock, soy sauce, rice vinegar, chilli flakes, sugar and cornflour. Add to the skillet and bring to the boil. Simmer for a few minutes then return the pork to the wok along with the red pepper and pak choi. Cook for a couple more minutes until the pak choi has wilted then add the rice and stir through. Serve topped with chopped coriander, peanuts and a squeeze of lime.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THis caremelised pork stir fry?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Use up your peanuts in another stir fry recipe like this satay chicken stir fry
Sprinkle your leftover coriander over this jerk chicken