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Ginger pork with sugar snap peas and asparagus
Ginger pork with sugar snap peas and asparagus
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Speed up cooking with honey-glazed pork, seared and then roasted.
Ingredients:
  • 20.00 ml grated fresh ginger
  • 60ml (1/4 cup) dry sherry
  • 28.60 gm honey
  • 4 (125g each) pork porterhouse steaks
  • 1 long fresh red chilli, seeded, thinly sliced
  • 2 bunches asparagus, trimmed, halved
  • 150g sugar snap peas, trimmed
  • 20.00 gm water
  • 2 tsp dry sherry, extra
  • 2 tsp sesame oil
  • 6.00 gm sesame seeds, lightly toasted
  • Steamed brown rice, to serve
Instructions:
  • Preheat your oven to 180°C. In a shallow bowl, mix together ginger, sherry, and honey. Add the pork and make sure it's well coated. Let it marinate for 5 minutes.
  • Prepare a baking tray with non-stick baking paper. Heat a large non-stick frying pan over high heat, spray with oil, and cook the pork for 1-2 minutes on each side until golden. Transfer the pork to the prepared tray and roast for 6 minutes until cooked through.
  • Afterward, clean the pan and heat it over medium-high heat. Give it a quick spray with oil. Stir-fry the garlic and chili for 30 seconds. Introduce the asparagus, peas, and water, stir-frying for 2-3 minutes until the vegetables are vibrant and crunchy. Finish by adding the extra sherry and sesame oil, then toss everything together.
  • Slice the pork thickly against the grain. Divide vegetables among serving plates, top with pork, sprinkle with sesame seeds, and serve with rice.

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