To make cooking quicker, this honey-laced pork is pan-fried before being roasted.
- Preheat oven to 180°C. Combine the ginger, sherry and honey in a shallow bowl. Add the pork and turn to coat. Set aside for 5 minutes to marinate.
- Line a baking tray with non-stick baking paper. Heat a large non-stick frying pan over high heat. Spray with oil. Cook pork for 1-2 minutes each side or until golden. Transfer to the prepared tray. Roast for 6 minutes or until just cooked through.
- Meanwhile, wipe the pan clean and place over medium-high heat. Spray with oil. Stir-fry the garlic and chilli for 30 seconds. Add the asparagus, peas and water, and stir-fry for 2-3 minutes or until the vegetables are bright green and tender crisp. Add the extra sherry and the sesame oil and toss to combine.
- Thickly slice the pork across the grain. Divide the vegetables among serving dishes and top with pork. Sprinkle over the sesame seeds and serve with rice.
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