Char siu pork with sweet & sour brussels sprouts

Recipes / Meat

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

Recipe «Char siu pork with sweet & sour brussels sprouts» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.