Not that anyone needs a reason to eat Asian inspired meals, however Chinese New Year inspired me to create an Asian meal for my family which was SO good I decided to share it all with you.
Many years ago I had a similar recipe in Chinatown in Melbourne and the pork was battered. To keep the calories in check and decrease the cook time, the pork in this recipe is not battered, however it is so tender that you certainly will not miss the batter!
This recipe suggests using pork fillet. Its a personal preference but I love pork fillet because its lean and tender. However the beauty of stir fry and marinating in corn flour and rice wine is you can use any cut of meat and it will be tender.
I used the juice from real oranges for two reasons - firstly to limit unnecessary additional sugar, additives and preservatives found in commercial juice, but secondly to give it depth of flavour through the juice and zest of the orange.
So what makes this recipe so good that you have to try it? Aside from being quick and easy, kids will love the sweetness of the pork, parents will love the hint of spice from the chili and a quick side of either rice or noodles means dinner will be on the table in 30 minutes.
.Make an extra batch and store it in the freezer and you have your ultimate "fakeaway" meal that the family will love.
A quick tip for stir frying - for the best result have all your preparation done and everything you need on the counter so you do not overcook the meal!
Prep 10 min // Cook 30min (including marinating time)
1-2 kg pork fillet
1 onion chopped
1 bunch bok choy
2 carrots sliced thinly
2 tsp corn flour mixed with 4 tsp water
2 long red chilies de-seeded and finely diced
3 cloves garlic minced
2 x 10 cent pieces ginger diced
1 tbs rice wine
3 tsp corn flour
1/3 cup fresh squeezed oranges (approx 2 large) and zest
2 tbs water
2 tbs soy sauce
1/2 tbs honey
Dice pork fillet into small pieces and marinate mix in the marinade ingredients and marinate in fridge.
While the pork is marinating prepare your vegetables - slice carrots thin and separate the bok choy leaves from the stalk and thinly slice the stalk.
Mix together the sauce ingredients and set aside.
Heat 3 tbs olive oil in a wok and when hot remove the pork from the marinade and cook in batches.
Leave pork to cook for 2-3 minutes before stir frying in wok to caramelize the pork. Remove when almost cooked through and drain on paper towel.
Add remaining oil and saute the onion, garlic, chili and ginger for 3 minutes.
Add the carrot and the bok choy stalks and stir fry for a further 3 minutes.
Add pork back to the wok and pour in the sauce and mix through.
Make a well in the center and add the corn flour slurry and mix through.
Lastly add the bok choy leaves and mix through well.
Serve immediately with rice or noodles.