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Chinese-style pork fillet with fried rice

Chinese-style pork fillet with fried rice

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Rating: 4 out of 5.113 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

A low-fat family favourite with tender pork that's simple to make, a great mid-week meal

Nutrition: per serving
HighlightNutrientUnit
kcal319
low infat9g
saturates3g
carbs31g
sugars8g
fibre3g
protein29g
salt1.53g
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Ingredients

Method

  • STEP 1

    Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.

  • STEP 2

    Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

RECIPE TIPS
SPICY PORK FRIED RICE FOR 4
Heat 1 tbsp vegetable oil in a frying pan. Add 500g pork mince and 1 tbsp Chinese five-spice and fry until browned. Tip in 225g cooked rice, 200g frozen peas, defrosted, 4 sliced spring onions and 1 egg omelette, made as above, and fry for 5 mins until piping hot. Season with 1 tbsp soy sauce and serve with hoisin sauce, if you like.

Recipe from Good Food magazine, October 2011

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Overall rating

Rating: 4 out of 5.113 ratings
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