Chilli pork stir fry
Pork has had a health renaissance over the past decade. Once overly processed, pork now offers cuts that rival even the leanest cuts of beef of chicken.
We decided to take full advantage of this protein-rich, low-cholesterol meat and turn it into a winter scorcher. Be warned: This recipe packs a hell of a chilli kick. If you want to soften the blow, be sparing with the sauce, or double the serving of vegetables.
What you’ll need
For two servings:
A large wok
Pork tenderloin (~200g)
1 x large brown onion
3 x garlic cloves
2 x broccolini
2 x carrot
1 x large capsicum (your favourite colour
1 x large zucchini
1 x bok choy
What we get out of this recipe is a great mix of textures. Our crunchies – the carrots, bok choy and broccolini – will be balanced out by the softer capsicum, zucchini and kimchi. While most of the flavour comes from the kimchi and gojuchang, our low-and-slow garlic and onion will radiate subtly through the dish.
- Leave your pork fillet out warm up.
- Put the wok on the stove on high. While it’s heating up, peel and finely dice your onion and garlic. By the time that’s done, your wok should be heated. Turn the stove to very low, toss in your garlic and onion and pour in enough olive oil to lightly coat the contents. Put the lid on the wok.
- Wash and dice your other vegetables whilst occasionally tossing the wok. If you think your garlic and onion is starting to stick, open the lid and stir. The lost heat won’t matter.
- Turn your heat to high and throw in your veggies, pouring in a touch of olive oil. Mix the onions and garlic thoroughly through the veggies.
- While the veggies are heating up, we’ll make our sauce. Take a generous tablespoon of gojuchang and plop it in a bowl. Pour in soy sauce, stir, and add more soy sauce until your mixture is a deep red and slightly thick.
- Pour the sauce into the wok and mix thoroughly.
- Cut your pork fillet into generous strips and lightly coat with Szechuan spice.
- Tip the pork into the wok, add a touch of olive oil, and mix carefully – we don’t want to tear our fillet into shreds.
- Leave for a few minutes, then pour in your desired amount of kimchi. Mix through.
- Prepare your bok choy by cutting off the stem and running under cold water. Throw it into the wok but don’t mix it through – we want it to be crunchy!
- Leave to cook for about 5-8 minutes.
- Serve as is or with brown rice.
Serving to your style
There are great additions or subtractions you can make to this dish to personalise it. A topping of sesame seeds adds a little softness to the dish, while substituting the onion for shallots can provide a more potent taste.
To reduce the overall chilli of the dish, you can skip the Szechuan spice, or reduce the amount of gojuchang sauce or kimchi you use in the dish.
It’s definitely one of our favourites, and we hope it becomes one of yours too! All information contained in this article is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified medical practitioner. CBHS endeavours to provide independent and complete information, and content may include information regarding services, products and procedures not covered by CBHS Health Cover policies.