Ingredients
Directions
A bowl of sticky goodness which can be prepared ahead of time and served with any Asian side.
Heat oil in a large saucepan over medium-high heat.
Add pork and cook, turning, for 5 minutes or until browned.
Add onion and cook, stirring, for 5 minutes or until softened.
Add carrot, capsicum, soy, garlic, ginger, stock, chilli sauce, hoisin sauce and 1 cup water. Bring to the boil.
Reduce heat to low and simmer, covered, for 1 hour, uncovering for the last 30 minutes of cooking, or until pork is tender and sauce has thickened.
Serve with rice and any green vegetable (bok choy, beans or Chinese broccoli) for a splash of flavour and colour.
I tend to sprinkle with fresh chilli at the end but it depends how spicy you like the dish.
4 servings
- Amount per serving
- Calories415
- % Daily Value *
- Total Fat 18.9g25%
- Saturated Fat 6.4g32%
- Cholesterol 94mg32%
- Sodium 1161mg51%
- Total Carbohydrate 22g8%
- Dietary Fiber 3.2g12%
- Total Sugars 10.6g
- Protein 37.4g
- Calcium 5mg1%
- Iron 11mg62%
- Potassium 1243mg27%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
A bowl of sticky goodness which can be prepared ahead of time and served with any Asian side.
Heat oil in a large saucepan over medium-high heat.
Add pork and cook, turning, for 5 minutes or until browned.
Add onion and cook, stirring, for 5 minutes or until softened.
Add carrot, capsicum, soy, garlic, ginger, stock, chilli sauce, hoisin sauce and 1 cup water. Bring to the boil.
Reduce heat to low and simmer, covered, for 1 hour, uncovering for the last 30 minutes of cooking, or until pork is tender and sauce has thickened.
Serve with rice and any green vegetable (bok choy, beans or Chinese broccoli) for a splash of flavour and colour.
I tend to sprinkle with fresh chilli at the end but it depends how spicy you like the dish.
done