To make cooking quicker, this honey-laced pork is pan-fried before being roasted.
Nutrition
- 943 kj Energy
- 5g Fat Total
- 1g Saturated Fat
- 4g Fibre
- 30g Protein
- 74mg Cholesterol
- 77.29mg Sodium
- 8g Carbs (sugar)
- 8g Carbs (total)
Ginger pork with sugar snap peas and asparagus
Print RecipeIngredients
- 1 tablespoon grated fresh ginger
- 60ml (1/4 cup) dry sherry
- 1 tablespoon honey
- 4 (125g each) pork porterhouse steaks
- Olive oil spray
- 3 garlic cloves, thinly sliced
- 1 long fresh red chilli, seeded, thinly sliced
- 2 bunches asparagus, trimmed, halved
- 150g sugar snap peas, trimmed
- 1 tablespoon water
- 2 teaspoons dry sherry, extra
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds, lightly toasted
- Steamed brown rice, to serve
Instructions
Step 1
Preheat oven to 180°C. Combine the ginger, sherry and honey in a shallow bowl. Add the pork and turn to coat. Set aside for 5 minutes to marinate.
Step 2
Line a baking tray with non-stick baking paper. Heat a large non-stick frying pan over high heat. Spray with oil. Cook pork for 1-2 minutes each side or until golden. Transfer to the prepared tray. Roast for 6 minutes or until just cooked through.
Step 3
Meanwhile, wipe the pan clean and place over medium-high heat. Spray with oil. Stir-fry the garlic and chilli for 30 seconds. Add the asparagus, peas and water, and stir-fry for 2-3 minutes or until the vegetables are bright green and tender crisp. Add the extra sherry and the sesame oil and toss to combine.
Step 4
Thickly slice the pork across the grain. Divide the vegetables among serving dishes and top with pork. Sprinkle over the sesame seeds and serve with rice.
<strong>Author: Chrissy Freer
Image credit: Mark O’Meara
Publication: Australian Good Taste
