Zest and Herbs

Pork and broccoli in black pepper sauce – Happy Lunar New Year!

It’s Chinese New Year this week, and although I won’t be doing much for it, I thought I’d share this takeaway-inspired dish of pork and broccoli in a black pepper sauce.  You can substitute the pork here for chicken thigh meat or thinly sliced beef if you prefer – the method will still be the same.  I seem to have developed a bit of a pepper theme to posts from the last couple of weeks; I can assure you that it won’t continue for much longer I hope!Pork in black pepper sauce

Broccoli is great in saucy stir-fries such as this as the florets will cook quickly but still drink up the flavours better than other vegetables because of the huge surface area for the sauce to cling to.  In fact, I much prefer it when cooked this this way any other method.  Even though I’m only using the florets, keep hold of the stalks: shred them thinly with some carrots, beansprouts and red pepper, toss with some Chinese five spice, and wrap in shop-bought filo pastry and bake for some simple spring rolls.

Ingredients

  • 200g lean pork, sliced very thinly (freeze for 30 minutes to firm the meat and make this a bit easier)
  • 1 tbsp plain flour
  • 2 tbsp flavourless oil, such as groundnut or sunflower
  • 2 cloves of garlic, finely minced
  • 1/4 large onion, finely chopped
  • 200g broccoli florets (about half a large head), blanched in boiling water, or steamed in the microwave for 2 minutes
  • 100ml water or light stock
  • 2 tsp freshly ground black pepper (as good a quality as you can get as, it’s the key seasoning after all)
  • 1 tbsp light soy sauce

Coat the sliced pork with flour and season with a pinch of salt and pepper.  Heat the oil in a wok or large frying pan until very hot, and stir-fry the meat until slightly browned (about 5 minutes); remove from the pan and set aside on kitchen towel to drain off the excess oil.  In the remaining oil, stir-fry the garlic and onion until fragrant before adding the broccoli.  Stir-fry for a further minute before returning the meat to the pan, followed by the water, black pepper and soy sauce.  Boil off the liquid on a high heat until it has thickened and reduced by two-thirds.  Remove from the heat enjoy with rice, pickles and another Asian-style vegetable dish.

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This entry was posted on January 30, 2014 by in Recipes and tagged , , , , , .

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