Tender Stir Fried Pork with Cashew Nuts
and Black Bean Sauce
Certain dishes can’t help but inspire nostalgia. Black bean sauce was one of the gateway dishes into our childhood obsession with Chinese food. Tonight we’ve teamed it up with a beautifully cut piece of Pork Loin Medallion from our butcher extraordinaire Nick ‘The Knife’. We’ve thrown in a little restaurant trick too by adding cornflour to make your meat melt-in-the-mouth tender!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
500
Pork Medallion
2
Cornflour
2
Basmati Rice
2
Garlic Clove
2
Ginger
2
Green Pepper
2
Carrot
3
Spring Onion
2
Cashew Nuts
(Contains Nuts May contain Sesame, Nuts, Peanut)
2
Black Bean Sauce
(Contains Soya)
Nutritional information
Utensils
Instructions
Very thinly slice the pork widthways into ½cm slices. LH: toss them in the cornflour with a pinch of salt and a few grinds of black pepper.
Boil 700ml of water (exactly) with 1/2 tsp of salt in a pot. Once the water comes to a boil turn the heat to the lowest setting. Add the rice and place a tight lid on the pot. Leave on the lowest heat for 10 mins, then remove from the heat for 10 mins. Tip: Don’t peek under the lid for 20 mins or the rice won’t be perfect!
Peel and very finely chop the garlic. Peel the skin from the ginger using the edge of a spoon and then finely chop or grate it. Remove the core from the green peppers and slice lengthways into ½cm slices. Peel and chop the carrotsinto ½cm sticks (thinner if your knife skills allow!). Finally, chop the spring onions widthways into really thin discs then separate the white and green parts.
Put a large frying pan on medium-high heat and add the cashew nuts (without oil). Cook the cashew nuts until they have turned brown and then remove them from the pan. Tip: Watch your nuts like a Wimbledon line judge as the moment your back is turned they’ll burn!
Once the nuts are removed add 2 tsp of oil to the pan and turn the heat to high. Once it’s really hot, carefully lay in half of the pork pieces. Cook the slices for a minute on each side then remove, repeat with the remaining pork slices. We cook in two batches as overcrowding the pan will stew your meat rather than brown it.
Add another tsp of oil to the pan together with the pepper and carrot sticks. Cook for 4 mins before adding the whites of the spring onion, garlic and ginger. Cook for 30 seconds and then put your pork back in the pan.
Add the black bean sauce together with 4 tbsp of water and toss everything together for a minute, before serving it with your rice, a sprinkle of cashews and the greens of the spring onion.
