This really simple to make easy oriental pork is a delicious savoury mince dish flavoured with sweet chilli, oyster and soy sauce. Perfect for a mid week meal; you can have it on the table in under 30 minutes. Serve with rice, noodles.
The big advantage of this dish, apart from the ease of making, is that the mince is flavoured with things I already have in the store cupboard. So even when I am a bit low on fresh produce I can still rustle up a simple mince dish packed with flavour.
I often have fresh garlic and ginger in my fridge but I also keep a jar or puréed ginger and garlic purée in the fridge just in case I run out. They are almost as good as fresh, and far better than dried in most cases and work really well in this dish. By all means use fresh if you have it.
With only a few steps you can have dinner on the table in less than 30 minutes. Because of the oriental flavourings in this dish I like to serve easy oriental pork with noodles.
I don't know about you but I usually have a packet of noodles in the cupboard all the time as they are a good standby. Just soak the noodles for a few minutes in boiling water as directed on the packet.
Drain and toss with a little sesame oil if you have it for extra flavour. It is also delicious served with rice and I have used it as a topping for baked potatoes, making a change from the more usual chilli.
I was also recently asked to try a spirialiser to make vegetable noodles. It's the first time I have tried vegetable noodles and I rather liked them and they do look more colourful on the plate.
Have you tried vegetable noodles before?
Step by Step
Easy Oriental Pork
- 1 tablespoon rapeseed oil
- 1 onion chopped
- 2.5 cm piece root ginger peeled and grated or
- 1 tablespoon ginger purée
- 2 cloves of garlic chopped or
- 1 teaspoon garlic purée
- 500 g lean pork mince (ground pork)
- 2 tablespoon sweet chilli sauce
- 2 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 125 ml water
- 1 tablespoon cornflour (corn starch)
- 1 tablespoon Chinese rice wine or dry sherry
- noodles to serve
- fresh coriander cilantro leaves or parsley chopped
- Heat the oil in a large frying pan and sauté the onion until softened andd beginning to colour. Stir in the ginger and garlic - take care if using purée as it may spit a little.
- Add the pork and fry for about 5 minutes until browned, breaking up with the side of the spoon or spatula as it cooks.
- While the pork is cooking, combine the sweet chilli, oyster and soy sauce with the water. When the pork has browned stir the sauce mixture into the pan and simmer for 5 minutes.
- Combine the cornflour and rice wine or sherry together and stir into the meat, cook stirring until the sauce thickens.
- Serve the pork with noodles and sprinkle with some fresh coriander or parsley.