Crisp stir-fried vegies look and taste great with melt-in-the-mouth caramelised pork.
Ingredients
- 1.5kg pork rashers, rind removed, cut into 4cm pieces
- 3 garlic cloves, crushed
- 500ml (2 cups) water
- 80ml (1/3 cup) kecap manis
- 70g (1/3 cup, firmly packed) brown sugar
- 4 whole star anise
- 1 x 7cm cinnamon stick
- 1 tablespoon peanut oil
- 200g sugar snap peas, trimmed
- 125g baby corn spears, halved lengthways
- Steamed white rice, to serve
Method
- Step 1Heat a wok or large frying pan over high heat. Add one-third of the pork and stir-fry for 5 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork, reheating the pan between batches.
- Step 2Return the pork to the wok. Add the garlic and stir-fry for 1 minute or until aromatic. Add the water, kecap manis, sugar, star anise and cinnamon. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 1/2 hours or until the pork is tender. Increase heat to high and bring to the boil. Cook, uncovered, for 15 minutes or until the sauce thickens.
- Step 3Meanwhile, heat the oil in a frying pan over medium-high heat. Add the sugar snap peas and corn and cook, stirring occasionally, for 3-4 minutes or until the sugar snap peas are bright green and tender crisp.
- Step 4Add the corn mixture to the pork and toss until just combined. Divide the rice among serving bowls. Top with the pork mixture to serve.
- High protein
- Low carb
- Lower gi
Nutrition
2063 kj
Energy
25g
Fat Total
9g
Saturated Fat
2g
Fibre
53g
Protein
142mg
Cholesterol
1151.35mg
Sodium
12g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Look for whole star anise in the herb and spice section of Woolworths supermarkets. If it’s not available, add 1/2-1 teaspoon ground star anise to the pork mixture in step 2. Note: When paired with sugar snap peas, baby corn adds vitamins and a hint of golden colour to Asian-style dishes.
- Author: Michelle Southan
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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