Happy Easter, everyone! The weather in UK is especially bad this weekend. At one stage Neil and I were standing at a window, hearing the wind howling from the cold North and analysed what exactly was falling. Was it snow, sleet or hail pattering hard on the windows? We still don’t know, but it melted quite quickly.
Our whole family is sitting with a stinking cold, each at a different stage. Neil’s got a sore throat, I’m having a snot-fest and Gabriel is drowning in his own phlegm. (Oops, I know this is a food site, sorry!) How do you tell a baby to cough? He seriously worried me last night when he woke up crying and struggling to breathe because he wasn’t coughing.
But then again I can’t complain too much. We’re all definitely in a much better place than last Easter. This time last year Neil slept at home alone, while Gabriel and I were stuck in hospital. With all the stitches I was barely able to sit on my butt and with painful tits the size of netballs had to shuffle over to the neonatal ICU every few hours to feed Gabriel who was struggling with his lungs. No fun, I tell you. Nah, this year I’ve got nothing to complain about.
I’d like to share my favourite Chinese recipe with you. Enjoy!
A flavourful BBQ pork stir fry recipe. Indulge yourself in these Chinese BBQ flavours, combining umami, salty, smoky and sweet aroma. For the sauce, you’ll need honey, molasses or malt extract as well as hoisin sauce. Enjoy with rice.
- 120ml (½ cup) tomato sauce
- 45ml (3 tbsp) hoisin sauce
- 30ml (2 tbsp) honey
- 15ml (1 tbsp) malt extract or molasses
- 15ml (1 tbsp) chopped garlic
- 30ml (2 tbsp) caster sugar
- 10ml (2 tsp) five spice powder
- 5ml (1 tsp) corn flour
- 10ml (2 tsp) water
- 2 pork fillets (tenderloin), weighing about 400g (14 oz) each
- 30ml (2 tbsp) oil
- 3 medium carrots, julienned
- 3 medium courgettes (zucchinis/marrows), julienned
- 6 mushrooms, thinly sliced
- Combine the tomato sauce, hoisin sauce, honey, malt extract, garlic, sugar and five spice powder in a small pan. Dissolve the corn flour in the water and add to the mixture. Bring to the boil, then reduce to a simmer and stir for 2 minutes. Allow to cool.
- Trim the pork fillets, removing any fat or sinew from the outside. Place the pork fillets in dish with the sauce, turning to coat; cover and marinate for at least 30 minutes in the fridge. (I tend to marinate the fillets overnight.)
- Heat half the oil in a frying pan, add the pork fillet and cook until lightly browned all over. (Don’t forget to reserve the marinade!) Remove and place in an oven-proof dish and bake at 180°C (fan 160°C/356°F/gas 4) for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing the fillets thinly.
- While the fillets are cooking, prepare your vegetables.
- When you’ve finished slicing the pork, heat the remaining oil in a wok or large heavy-based pan. Add your vegetables and after a few minutes add the reserved marinade. When the vegetables are done to your desire, add the pork slice and stir thoroughly to get everything covered in the sauce.
- Serve immediately.
- Serve with egg noodles or white rice like jasmine or basmati.
- The vegetables listed above are just examples, if you prefer onions and peppers, by all means use them instead.
- You don’t have to make a stir-fry. Simply halve the marinade, marinate the fillets, cook them in the oven and slice them thinly. These flavoursome slices of meat you can add to sandwiches for example.
- Serving Size: 1 serving
- Calories: 241
- Sugar: 21.8 g
- Sodium: 753 mg
- Fat: 8.3 g
- Saturated Fat: 2 g
- Carbohydrates: 27.2 g
- Fiber: 2.6 g
- Protein: 15.5 g
- Cholesterol: 27 mg