Sticky, sweet and delicious!
Prep: 15mins
Cook: 10 mins
Serves: 6
Ingredients
1 1/2 llb pork tenderloin cut into strips
1 tsp salt
1/2 tsp black pepper freshly ground
1tbsp peanut oil
5 cloves garlic peeled and pressed
2 inches fresh ginger grated
1/2 cup honey
2 tbsp sriracha or chilli garlic sauce
1 tbsp rice wine (or white wine) vinegar
Method
Whisk honey, sriracha, and rice wine vinegar in a small bowl. Set aside.
Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering.
While the oil heats, sprinkle the pork strips with salt and black pepper then toss with your hands to distribute it evenly.
Add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds
Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork.
This can be served immediately over rice or noodles with green veg
Enjoy!
Comments
Post a Comment