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Honey, Ginger & Star Anise Pork Stir-Fry
A super speedy stir-fry with plenty of Asian influences. High welfare pork takes centre stage with a sweet organic honey and star anise.
1 comment
Ingredients
- 1 garlic clove
- A thumb of ginger
- 1 chilli
- 2 spring onions
- A head of Chinese leaf
- 2 bundles of Thai rice noodles
- 250g pork, cut into stir-fry strips
- 1 star anise
- 2 tbsp honey
- 1 tbsp sunflower or olive oil
- Sea salt
- Freshly ground pepper
Prep: 10 mins | Cook: 15 mins
Method
1. Prepare all your stir-fry ingredients: peel and grate the garlic and ginger. Halve the chilli. Flick out the seeds and white bits (or leave them in for more heat) and finely chop it. Set aside for later.
2. Trim the roots off the salad onions. Roughly chop them. Shred the Chinese leaf.
3. Fill a pan with water and bring to the boil. Heat a deep frying pan or wok for 1-2 mins till smoking hot. When it’s hot, add 1 tbsp oil and the pork stir-fry strips. Stir-fry for 4-5 mins till the pork has browned. Lift out of the pan and set aside.
4. Add the garlic, ginger and chilli to the pan. Tip in the salad onions and 1 star anise. Stir fry for 1 min. Add the pork back in with the Chinese leaf. Cook and stir for 4-5 mins to soften the Chinese leaf.
5. The pan of water should be boiling by now. Add 2 bundles of the Thai rice noodles. Simmer for 3 mins, then drain.
6. While the noodles cook, add 2 tbsp of the honey to the pork stir-fry with a good pinch of salt and pepper. Stir to mix.
7. Tip the noodles into 2 warm bowls. Top with the pork stir-fry, discarding the star anise if you see it. Serve straight away.
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Eve
This was a really tasty dish! I used diced chicken breast as the pork strips weren't available from Abel & Cole, but it still tasted really good. I'm usually a wuss when it comes to chilli but I used the full chilli as recommended and the flavour was great; you got the kick from the chilli but it wasn't overpowering because of the honey. The thai rice noodles were also really good, it was the first time I'd ever cooked or ate them and I've stocked up on them now :)