Stir Fried Belly of Pork
With Mulled Cider Marinade.
Serves 10
Ingredients
- 800g strip of pork shoulder
- 70ml sesame oil
- 70ml honey
- 200ml soy sauce
- 10g garlic, chopped
- 30g cornflour
- 8g cinnamon
- 8g orange zest
- 40g coriander
- 400ml cider
- 300g apple (cut into Julienne)
- 300g mange tout
- 300g broccoli
- 150g spring onion, chopped
Method
- Heat cider, orange zest and cinnamon until reduced to a third.
- Marinade the pork with honey, soy sauce and garlic for 30 mins.
- Remove pork strips from the marinade, pat dry and sprinkle with cornflour.
- Heat up the wok until very hot, add the oil and quickly fry the pork for a minute before adding the broccoli florets, mange tout and carrots.
- Cook for a further 3 mins before adding the marinade and reduced cider.
- Once the vegetables have just wilted, fold in the fresh coriander, chopped spring onion and apple and serve.
Note: it is easier to cook in small batches to avoid the meat stewing rather than frying.
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