Make-ahead Chinese pork

Make-ahead Chinese pork

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(6 ratings)

Ready in 30-40 minutes

Easy

Serves 4
Perfect for having friends over, prepare ahead for less stress on the night or freeze for a quick fix supper.

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal286
  • fat11g
  • saturates4g
  • carbs12g
  • sugars0g
  • fibre3g
  • protein35g
  • salt2.67g
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Ingredients

  • 4 carrot, peeled and sliced on the diagonal
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 600g pork fillet, cut into bite-sized pieces
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 large red pepper, seeded and chopped into large chunks
  • 1 tbsp Chinese five-spice powder
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 chicken or vegetable stock cube, crumbled
  • 1 bunch spring onion, white part left whole, green tops finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • boiled rice or noodles to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Up to a day ahead, and when you have 15 minutes to spare, prepare the ingredients and toss them all, except for the sliced spring onion tops, together in a large pan. Cover the pan with its lid and refrigerate until you’re ready to eat.

  2. Pour 600ml/1 pint of boiling water over the pork and vegetables and give everything a good stir. Cover the pan and bring to the boil. Stir and cover again and simmer gently for 10 minutes until the vegetables are tender and the pork is cooked. (The dish can now be chilled and then frozen for up to 1 month). Just before serving, stir in the spring onion tops. Ladle into bowls with rice or noodles.

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Comments (6)

rach22almora's picture
5

Have made this a couple of times now, love it. I normally add beansprouts and a bit of sweet chilli sauce to give it a bit more oomph! Will make it again and again :)

tamla80's picture
4

cooked this last night for myself and hubby. we both really enjoyed. so quick & easy. flavours are lovely. i fried the meat breifly 1st & also added garlic.

05mcmahonr's picture
2

I'm only 15 but I cooked this as part of my chinese new years dinner from scratch last weekend. Was a bit disapointed as wasn't very chinese-ey but my parents loved it and was a nice change from pork steaks or chops.

If doing it again, i'd add more soy auce and chinese 5 - spice

thefatmagpie's picture
4

I love this recipe, it's so easy and tasty! I usually put in a little bit more 5-spice and soy sauce, I sometimes slice a chile in half and put that in too. It's best served like a soup in bowls (I also make more sauce than necessary) over noodles or rice. I don't use the spring onions, but often put in courgettes and mushrooms.

lanapolitana's picture

i browned the meat first in sesame oil and then followed the recipe. I also added red pepper flakes to the pot.

eleanormayo's picture
1

dull, watery and pretty tasteless. A disappointment as I had high hopes for it.

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