This meal came about after I looked into the fridge for dinner ideas five minutes before I began cooking it. I didn’t have half the ingredients, but I managed to make it work. I got inspiration from a recipe from Quick and Easy, so I included both the original recipe as well as my substitutions.
It takes abut 50 minutes to cook (not including preparing the pork) – 5 minutes of work at the start, 40 minutes simmering, and 5 minutes of work at the end. So if you buy pre-cut pork it’s easy to throw on at the end of a long day.
• 2 teaspoons oil for frying
• 2 garlic cloves, crushed
• 1 tablespoon thinly sliced fresh ginger
• 1 teaspoon Sichuan pepper, crushed (I used regular black pepper)
• 1 star anise (I was out so used a pinch of Chinese five-spice powder)
• 800g pork fillet, cut into 3cm cubes
• 1 tablespoon light soy sauce
• 1 tablespoon cornflour
• 2 teaspoons chilli bean paste
• 250g Chinese broccoli, cut into 4cm lengths (I used frozen Asian stirfry veggies instead)
• Rice for serving
• Heat the oil in a saucepan over high heat. Add the garlic, ginger, pepper and star anise and cook for 30 seconds, or until fragrant.
• Stir in the pork to coat.
• Add the stock, soy sauce and 250ml (1 cup) water and bring to the boil. Reduce the heat and simmer for 40 minutes, or until the pork is tender.
• Combine the cornflour with 2 tablespoons of cooking liquid. Stir until smooth and add to the pan. Stir over medium heat for 3-4 minutes, or until the mixture thickens slightly.
• Stir in the bean paste and broccoli and cook for a further two minutes, or until the broccoli is just tender [if using frozen veggies like I did, cook for five minutes until the veggies are hot].
Serve with steamed rice.