Woman's Own

Ginger pork

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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.

 ?? ?? PREP TIME: 15 MINS COOK TIME: 20 MINS SKILL LEVEL: EASY CALS: 367 FAT: 21G SAT FAT: 10G CARBS: 5G
PREP TIME: 15 MINS COOK TIME: 20 MINS SKILL LEVEL: EASY CALS: 367 FAT: 21G SAT FAT: 10G CARBS: 5G

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