Hands up who loves a filling dish that’s quick and easy to make after a long day? If this sounds like you, check out our pork recipe, which can be made in minutes with no advanced cooking skills required.
Using free-range pork in this recipe makes it extra special. You’ll know that every mouthful is full of goodness, so you’ll enjoy it even more.
Teamed with crunchy vegetables, this tasty Chinese-style dish makes a nourishing midweek meal for all the family.
Use a heavy-based wok for best results. Cooking with a wok means food heats quickly and can be cooked in minutes. It also lends a distinctive flavour that you can’t replicate by other means.
What do I need?
To start, select two 400 g fillets of pork. We’ve chosen fillet for this recipe because it cooks quickly and is lean and tender. For the best quality meat, shop free-range. As well as providing healthier, leaner meat, it means that welfare and green credentials are strictly adhered to so you can cook and eat with a clear conscience.
We’ve suggested capsicum, cauliflower, snow peas and bean shoots here. But if you don’t have these to hand, try any other crunchy vegetable. Broccoli, carrots and Chinese cabbage work beautifully, too.
The ginger, garlic, soy sauce and honey in this recipe, offset by fresh, tangy lemon juice, add a distinctly oriental feel to this dish and draw out the delicate flavour of the pork perfectly, as does the sesame oil used for cooking.
What about substitutions?
You can easily swap out the pork in this dish for some non-meat alternatives. Add a wider variety of crunchy vegetables like water chestnuts and throw in some mushrooms for their texture and flavour.
Tofu is another non-meat alternative to pork here and works wonderfully with this recipe.
What can I serve with this dish?
For a starter that complements this tasty dish, serve this chicken noodle soup. It’s super easy to make in a slow cooker. Simply fry onions, spices and garlic and add to your slow cooker with a whole chicken, vegetables, water and stock. Add kale leaves and prepared noodles at the end of cooking, and you have a delicious appetiser ahead of your pork stir-fry.
There will be plenty of soup left over, so why not freeze it and enjoy it another day?
No cut of pork is better suited to stir fry than fillet. That said, this recipe assumes you have a good strong stove and a heavy based wok. If the answer to either is no, then always fry the pork in batches, in order to keep the heat high. Also, don’t overcook the vegetables – keep them crunchy.
Ingredients
- 2 x 400 gram Pork fillets (silverskin removed)
- Sea salt flakes and freshly-ground black pepper
- 2 tablespoon Sesame oil
- 8 Garlic (sliced)
- 6 Piece ginger (cut into fine batons)
- 4 Mixed chopped vegetables (cauliflower, capsicum, snow peas, bean shoots)
- ¼ Dark soy sauce
- 2 Lemon juice
- 1 Honey
Instructions
- Use a sharp knife to slice the pork into fine strips, then season generously with salt and pepper and toss with half the sesame oil.
- Fry the pork in a large heavy-based wok over a high heat for 5 minutes, until just browned, then set aside.
- Pour the remaining oil into the wok and fry the garlic and ginger briefly, then add the vegetables and cook for 5 minutes.
- Return the pork, pour in the soy, lemon juice and honey, mix well, then serve.
Get your pork fillet from your local free-range butcher in Melbourne
As your local free-range butcher, Church Street Butcher offers a variety of meats, including pork from animals raised to the highest ethical and welfare standards.
Our pork is Australian Certified Outdoor Bred and raised in straw lined shelters, so the animals our meat is sourced from are healthy and happy.
This means that every mouthful is fresh, tasty and delicious, as well as packed full of the vital nutrients like protein, vitamins and minerals that your body needs.
Call in and see us or check out our online shop for convenient delivery straight to your door.
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