Add Chinese spices to these juicy pork medallions for a twist on a family favourite.
- Combine cornflour, salt, pepper and spice in a large snap-lock bag. Add pork. Shake to coat.
- Heat oil in a large frying pan over medium-high heat. Cook pork for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm.
- Add oyster sauce, honey and 2 tablespoons cold water to pan. Bring to the boil, stirring. Reduce heat to low. Simmer for 2 minutes or until thickened. Cut pork into 1cm-thick slices. Drizzle with sauce mixture. Serve with choy sum, broccolini and lime wedges.
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