Asian-style Pork Sauté
This dish is a quick and flavorful stir-fry featuring tender pieces of pork cooked in an Asian-inspired sauce. The pork is sliced thinly and sautéed with garlic, ginger, and onions, creating a fragrant base. The sauce, typically made from soy sauce, hoisin sauce, sesame oil, and a touch of honey or brown sugar, adds a perfect blend of sweet and savory flavors.Fresh vegetables such as bell peppers, snap peas, and carrots are often added, providing a colorful and crunchy contrast to the tender pork. Garnished with green onions and sesame seeds, this dish is best served over steamed rice or noodles, making for a delicious and well-rounded meal.
Ingredients
- 17.6 oz Pork spider steak
- 3.5 oz Spinach shoots
- 2 Spring onions
- 1 Lime
- 1 Shallot
- 1 Hot red chili
- 2 Garlic cloves
- 0.8 inches Ginger root
- 8 Sprigs of cilantro
- 2 Large eggs
- 8.8 oz Basmati rice
- 4 tbsp Fish sauce nuoc-mâm
- 4 tbsp Crushed cashews
- 3 tbsp Peanut oil
- 2 tbsp Peanut butter
- 1 tsp Honey
- Salt
- Freshly ground pepper
Instructions
- Roast the cashews in a dry pan. Slice the chili. Peel and finely chop the shallot. Rinse and drain the spinach. Slice the onions. Peel and grate the garlic and ginger. Squeeze the lime for juice.
- Cook the basmati rice with the onions and chili in a rice cooker. Cut the pork into pieces and grill them on all sides in a pan with the oil.
- In the same pan, sweat the shallot for 5 minutes. Deglaze with fish sauce, then pour in the lime juice and wait for it to boil before adding garlic, ginger, and honey. Pour in the peanut butter. Return the meat to the pan.
- Add the beaten eggs and spinach to the cooked rice. Mix well in the rice cooker until the eggs solidify and the spinach wilts. Serve the pork with its sauce over the basmati rice. Sprinkle with cashews and fresh cilantro.
Video
Notes
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