Char siu pork with sweet & sour brussels sprouts

Cooking Meat Char siu pork with sweet & sour brussels sprouts

Grab a few ingredients, then see out the winter with this fast and fragrant char siu pork stir-fry.

Lables: High protein Low carb Lower gi Gluten free Lactose free Milk free Wheat free
  1. Combine pork and char siu sauce in a large bowl.
  2. Lightly grease a chargrill pan with extra oil, then preheat over medium–high heat. Add pork and cook for 4 minutes each side or until cooked through. Remove from heat and rest pork in pan for 7 minutes.
  3. Meanwhile, heat oil in a wok or large pan over high heat. Add garlic and ginger, and stir-fry for 1 minute or until garlic is golden. Add chillies, brussels sprouts, beans, soy sauce, fish sauce and sugar, and stir-fry for 2 minutes or until sugar dissolves. Add vinegar and half the coriander, and stir-fry for a further minute or until sauce is syrupy.
  4. Slice pork, then divide among bowls with stir-fry. Scatter with remaining coriander and serve with rice.

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4 x 250g pork neck steaks
120g char siu sauce
2 tbsp peanut oil, plus extra, to grease
2 cloves garlic, thinly sliced
3cm piece ginger, cut into julienne
3 long red chillies, halved lengthwise, seeded, cut into 1cm pieces
150g brussels sprouts, thickly sliced lengthwise
150g green beans, trimmed, sliced on the diagonal
1 tbsp soy sauce
2 tsp fish sauce
2 tbsp brown sugar
2 tbsp white wine vinegar
1/4 cup coriander leaves
Steamed jasmine rice, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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