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Recipe: Pork in Oyster Sauce

January 10, 2015

Aside from my Dad’s delicious sweet and sour dish, I never used to be much of a fan of pork. Probably because I could only really recall eating tough, over-cooked chops from my childhood, with more fat than meat. That was until a couple of years ago, when I discovered how economical pork fillet is to buy and how versatile it is to cook with.

When eating a lower-carb diet you do become very conscious of how expensive meat and fish are, when you aren’t bulking up your dinners with cheap-as-chips rice, pasta and well, chips. Obviously you can load up on vegetables but you need to ensure you are consuming enough proteins and fats, and for certified carnivores like my husband and I, that usually means a good hunk of meat on the plate at dinner time.

Pork fillet definitely allows for that. Around £3 to buy, it serves a very generous portion for two, or if you’re combining it with lots of other things, it can easily stretch to four. Like in this recipe.

I serve it with a little brown rice. But noodles or white rice would work well too.

150g trimmed Green Beans, halved
1 tablespoon Sriracha Chilli Sauce
5 tablespoons Oyster Sauce
1 tablespoon freshly squeezed Lime Juice
1 teaspoon Soy Sauce
2 tablespoons Vegetable Oil
Sea Salt and freshly ground Black Pepper
Around 400g Pork Fillet, finely sliced
2 Garlic Cloves, finely chopped
1 Red Onion, roughly chopped
150g Button Mushrooms, halved

Pork in Oyster Sauce_cooking

1. Blanch the beans in boiling water for 5 minutes, then drain and refresh in cold water.

2. In a jug, mix together the Sriracha, oyster sauce, lime juice and half a teaspoon of the soy sauce.

3. Season the pork and sprinkle over the remaining soy sauce. Heat 1 tablespoon of the vegetable oil in a wok and brown the pork quickly on a high heat, stirring constantly. Remove from pan and set aside.

4. Add the other tablespoon of oil and fry the garlic, onion, mushrooms and beans for two minutes, stirring frequently. Then add back the pork and pour over the sauce.

5. Cook for a further three to four minutes, until the sauce coats the pork and is slightly thicker in consistency. Check the seasoning and add more soy sauce if necessary.


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