Oh this recipe is just soooo delicious. And it’s easy to make, I mean you are actually meant to burn the pork a little 😉 It’s my take on a recipe from this month’s Donna Hay Magazine. It’s completely un-authentic anything but it is scrummy
- 400-500 g pork
- 2.5 cm/ 1 inch fresh ginger, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 anchovy fillet, finely chooped
- 1 tsp fish sauce
- 1 tbsp oyster sauce
- 1/4 cup chilli jam
- 1 tbsp mild vegetable oil e.g. sunflower
Add everything except the oil to a bowl. Mix well. Cover and place in the fridge for at least 30 min.
Heat the oil in the fry pan on high heat. Add the pork mix and fry for ~12-15 min or until the pork is nice and dry and starting to go a little blackened and caramelised. You’ll need to stir it regularly so it cooks evenly and you only get minimal amount of pork sticking to the frypan base.
Serve with rice, steamed green veg of your choice (beans, snow peas, broccoli etc) and a healthy sprinkling of finely chopped basil, mint and spring onions.
The recipe makes enough meat for four people