Honey Soy Pork with Gai LanApril 21, 2014
The classic combination of honey and soy can never go amiss when coupled with our succulent pork.
Ingredients for two people
|3 tbs||soy sauce|
|2 tbs||peanut oil (or vegetable)|
|2||garlic cloves, crushed|
|1 bunch||gai lan, diagonally sliced|
|1||ginger knob, finely sliced|
|1 tsp||caster sugar|
|10 g||sesame seeds|
For the marinade
In a small bowl whisk the honey and soy sauce together. Marinate the pork striploins with half of the dressing and leave to the side while you start on the rice and veggies
For the rice
Place the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.
For the gai lan
Heat a wok over high heat and grease with some peanut oil, if you don’t have peanut oil you can use vegetable oil instead. Add in the garlic and ginger and fry until fragrant. Add the gai lan and cook for 2-3 minutes or until the gai lan leaves begin to wilt. Add in the sugar and a good pinch of salt and toss through the black sesame seeds. Remove from the heat and set aside.
For the pork
Heat some oil in a pan over medium heat, add the pork to the pan and cook for 3-4 minutes on either side until cooked through, you don’t want the heat to be too high otherwise the honey and soy will burn. Remove and leave in a warm place
Divide the rice between plates and then serve the pork and the ginger fried vegetables on the side, dress your pork with the remaining honey soy dressing and enjoy!
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