Ginger pork
SERVES 4
A great alternative to chicken – and it’s full of flavour and lean, too.
YOU WILL NEED
300g broccoli florets, trimmed into smaller pieces
500g pork tenderloin, thinly sliced 1tbsp ground ginger
2tbsp coconut oil
3 garlic cloves, finely chopped 30g fresh root ginger, peeled and finely chopped
1 red chilli, finely sliced
1tbsp rice wine vinegar
6 spring onions, white parts thickly sliced, green ends thinly sliced and kept separate
1tbsp tamari (gluten-free soy sauce) 1tsp sugar-free syrup
1tbsp toasted sesame oil
1tsp sesame seeds
HOW TO DO IT
1 Bring a large pan of salted water to the boil and cook the broccoli for 3-4 mins until tender. Drain well in a colander and leave to steam dry.
2 Pat the pork strips dry with a paper towel, then place in a large bowl and add the ground ginger. Season generously with salt and pepper, and toss well until evenly coated.
3 Heat half the coconut oil in a large frying pan or wok over a high heat. Add the pork and fry for 2-3 mins until golden and caramelised. This is best done in batches. Set aside in a bowl.
4 Reduce the heat to low and add the remaining coconut oil to the pan. Add garlic, ginger and chilli and cook, stirring regularly, for 2-3 mins until softened. Increase the heat and add the vinegar, which will almost immediately cook out as it deglazes the pan.
5 Return the pork to the pan, along with the cooked broccoli and white parts of the spring onion. Increase the heat to medium-high and add the tamari and sugar-free syrup, stirring well for another min or two until warm.
6 Just before serving, drizzle over the sesame oil and scatter over the sesame seeds. Garnish with the green ends of the spring onions.