Pork With Ginger, Garlic and Chilli

READY IN: 1hr 15mins
Nif
Recipe by I'mPat

Was in today's local paper and D asked me to save here for making this weekend - recipe by Vince Garreffa.

Top Review by Nif

I used 2 pork tenderloins for this recipe and left them whole. I skipped the green chili peppers but made the rest as listed. We enjoyed this with some shrimp, sauteed veggies and basmati rice. Yum!! The blend of flavours in this are so good - I particularly liked the lemongrass. Made for Zaar Stars tag game. Thanks I'mPat! :)

Ingredients Nutrition

Directions

  1. Marinade the pork in soy sauce and set aside.
  2. Heat a non-stick frypan and add 50ml of extra virgin olive oil, onion, garlic, ginger, chilli, lemongrass and cinnamon, stirring and cooking until the onion is soft, then set aside.
  3. Add 50ml extra virgin olive oil to the hot pan and add the marinated pork in batches and stir-fry on high heat until well sealed and coloured and then set aside each batch until all pork is done.
  4. In the same unwashed frypan add the stock, followed by the onion mix, stir well and then add the cooked pork and then cover and simmer gently stirring occasionally, for 45 minutes.
  5. DON'T allow to dry out - add a little water if you have to.
  6. Just before serving, add Vietnamese basil leaves for a fresh tang.

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