Char siu pork with sweet & sour brussels sprouts
- 09.03.2017
- 726
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
- Combine pork and char siu sauce in a large bowl.
- 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.
- 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.
- Slice pork, then divide among bowls with stir-fry. Scatter with remaining coriander and serve with rice.