Stir-Fried Sweet Pork

Ingredients

• 700g boned belly pork, rind removed, cut into thin slices

Marinade

• 2.5cm (inch) piece fresh root ginger (grated)
• 15ml (1 tbsp) paprika
• 30ml (2tbsp) lemon juice
• 15ml (1tbsp) runny honey
• 30ml (2tbsp) oil
• 45ml (3tbsp) tomato ketchup

Stir-fry

• 125g red onion (cut into thin sticks)
• 175g carrots (cut into thin sticks)
• 1 red pepper (shredded finely)
• 175g pak choi/broccoli (thick slices and keep leaves separate)
• 125g mangetout (halved diagonally)
• 30ml (2tbsp) oil
• 30ml (2tbsp) light soy sauce

Method

1. Place the pork in a saucepan, cover with cold water, bring to the boil slowly and simmer for 10 mins. Drain and place in a small bowl.
2. Mix the ginger, paprika, lemon juice, honey, oil and tomato ketchup in a bowl. Combine the mixture with the warm pork and marinade for at least 15 mins.
3. Drain the pork and reserve any remaining marinade. Fry on a high heat until crisp and brown. Set aside.
4. Stir-fry the onions until they begin to soften. Add the carrots and stir-fry for 3-4 mins. Add the red pepper and white part of the pak choi (if broccoli, add with carrots) and fry for 2-3 mins. Add the mangetout and stir-fry for 1 min.
5. Return the pork to the vegetables with any reserved marinade and the soy sauce. Heat through then stir through the pak choi leaves until wilted.
6. Serve with rice.