- 400g pork tenderloin, cut into long thin strips
- 600ml chicken stock
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tsp Chinese five-spice powder
- large knob of ginger, peeled and cut into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 200g pack baby leaf green quartered
- 1 red chilli, deseeded and finely chopped or 1 tsp chilli flakes
- bunch spring onions, whites and greens sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
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Tip all the ingredients, except the spring onion greens, into a large saucepan, put the lid on and bring to a gentle simmer. Cook, without boiling, for about 8 mins, until the pork has changed colour and the greens are cooked, but still a bit crunchy. Ladle into bowls, scatter with the spring onion and serve with boiled rice or noodles on the side.
Pork tenderloin is a lean fillet that is good for braising, roasting or grilling whole. You can also slice it for stir-fries.