Add Chinese spices to these juicy pork medallions for a twist on a family favourite.
Ingredients
- 2 tablespoons cornflour
- 1 tablespoon sea salt flakes
- 2 teaspoons cracked black pepper
- 1 teaspoon Chinese five-spice
- 4 (150g each) pork loin medallions, trimmed
- 2 tablespoons peanut oil
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- Steamed baby choy sum, steamed
- Broccolini, to serve
- Lime wedges, to serve
Method
- Step 1Combine cornflour, salt, pepper and spice in a large snap-lock bag. Add pork. Shake to coat.
- Step 2Heat oil in a large frying pan over medium-high heat. Cook pork for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
- Step 3Add oyster sauce, honey and 2 tablespoons cold water to pan. Bring to the boil, stirring. Reduce heat to low. Simmer for 2 minutes or until thickened. Cut pork into 1cm-thick slices. Drizzle with sauce mixture. Serve with choy sum, broccolini and lime wedges.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1301 kj
Energy
10.7g
Fat Total
2.3g
Saturated Fat
2.1g
Fibre
39.2g
Protein
70mg
Cholesterol
2511mg
Sodium
20g
Carbs (total)
All nutrition values are per serve
Notes
For a spicy coating, add a pinch of chilli powder to the cornflour mixture.
- Author: Cathie Lonnie
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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