Tender pork tenderloin (pork fillet) marinated in ginger, garlic, chilli, light soy, hoisin, honey and 5 spice. Yep, cheat night and I can’t wait :). Not sure as I write this what to serve it with, stir fried noodles or cauliflower rice? Did I mention it’s cheat night?
1 tsp Chinese 5 spice powder, 2 cloves grated garlic, knob of grated garlic, 1 chopped chilli, 1 tsp honey, 2 tblsp hoisin sauce, 1 tbsp light soy, juice of half a lemon, 1 tblsp oil, splash of water to loosen. Mix all together. Slice your meat, I like to cut thick slices, pop in the marinade and leave it for a few hours. This lovely pork tenderloin weighed 450g and, yes, it’s just for the two of us. Making “oink, oink” noises, terrible pun intended..
If you’re lucky enough to have Chinese dried mushrooms, soak them for 3 hours in tepid water then drain and chop in half. They’re hard to get so I just used a small handful. If not just use fresh mushrooms, preferably shiitake or chestnut for a “meaty” flavour.
A couple of spring onions, sliced diagonally. A drained tin of bamboo shoots and water chestnuts, chopped in half if preferred.
Take meat out of the marinade, don’t throw marinade away! Heat a little oil in a frying pan or wok on high heat. Sear the pork slices for a couple of minutes either side, allow the meat to rest on a plate. It’ll continue to cook plus juices will subside leaving it tender, just cooked and delicious. (Slice a bit to make sure it’s not too pink, you know it’s a myth that good quality pork has to be cooked to cremation right?)
Add the spring onions, mushrooms, water chestnuts and bamboo shoots to the pan. Stir fry for a few minutes. Pour the reserved marinade in and bubble to thicken. Remove from the heat, put the meat back in and turn to coat with the sauce.
As you can see I cooked noodles so decided to make it a one pot meal. Drain noodles, mix in with veg and sauce. Cut pork into bite sized pieces and mix with everything else.