Make-ahead Chinese pork

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• Belkey

  03 March 2008

  Belkey rated and commented on this recipe

  

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

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• Alba

  02 June 2008

  Alba commented on this recipe

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

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• Recipes

  07 August 2008

  Recipes rated and commented on this recipe

  

  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.

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• Rosie-Anna

  27 January 2009

  Rosie-Anna rated and commented on this recipe

  

  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

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• Tamla

  01 September 2009

  Tamla rated and commented on this recipe

  

  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.

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• rena

  09 February 2011

  rena rated this recipe

  

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• Truly_Scrumptuous

  10 December 2012

  Truly_Scrumptuous rated and commented on this recipe

  

  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 :)

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http://www.bbcgoodfood.com/recipes/1061/

Your binder

Ingredients

• 4 carrots , peeled and sliced on the diagonal
• 600g pork fillet, cut into bite-sized pieces
• 1 large red pepper , seeded and chopped into large chunks
• 1 tbsp Chinese five-spice powder
• 2 tbsp soy sauce
• 1 chicken or vegetable stock cube, crumbled
• 1 bunch spring onion , white part left whole, green tops finely sliced
• boiled rice or noodles to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30-40 minutes

Low-fat

Ingredients

• 4 carrots , peeled and sliced on the diagonal
• 600g pork fillet, cut into bite-sized pieces
• 1 large red pepper , seeded and chopped into large chunks
• 1 tbsp Chinese five-spice powder
• 2 tbsp soy sauce
• 1 chicken or vegetable stock cube, crumbled
• 1 bunch spring onion , white part left whole, green tops finely sliced
• boiled rice or noodles to serve

286 kcalories, protein 35g, carbohydrate 12g, fat 11 g, saturated fat 4g, fibre 3g, salt 2.67 g

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