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Easy Oriental Pork

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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.

Easy oriental pork. A quick simple savoury minced pork packed with flavour. By recipesmadeeasy.co.uk

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.Easy oriental pork. A quick simple savoury minced pork packed with flavour. By recipesmadeeasy.co.uk

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.

Easy oriental pork. A quick simple savoury minced pork packed with flavour. By recipesmadeeasy.co.uk

I was also recently asked to try a spirialiser which was given to me by Steamer Trading – to make vegetable noodles. I’ll be letting you know how I got on with it on Wednesday but to be honest 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. A quick simple savoury minced pork packed with flavour. By recipesmadeeasy.co.uk
Print Recipe
4 from 1 vote

Easy Oriental Pork

A really simple and quick savoury mince flavoured with sweet chilli, oyster and soy sauce. Perfect for a midweek meal.
Prep Time2 mins
Cook Time13 mins
Total Time15 mins
Course: Easy Midweek Meal
Servings: 4
Calories: 414kcal
Author: Jacqueline Bellefontaine

Ingredients

metric - US cups
  • 1 tbsp rapeseed oil
  • 1 onion chopped
  • 2.5 cm piece root ginger peeled and grated or
  • 1 tbsp ginger purée
  • 2 cloves of garlic chopped or
  • 1 tsp garlic purée
  • 500 g lean pork mince (ground pork)
  • 2 tbsp sweet chilli sauce
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 125 ml water
  • 1 tbsp cornflour (corn starch)
  • 1 tbsp Chinese rice wine or dry sherry
  • noodles to serve
  • fresh coriander cilantro leaves or parsley chopped

Instructions

  • 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.

Notes

Can be made with mince beef or lamb instead of pork if desired.
 

Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 

Nutrition

Calories: 414kcal | Carbohydrates: 10g | Protein: 22g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 897mg | Potassium: 417mg | Sugar: 4g | Vitamin C: 4.4% | Calcium: 2.9% | Iron: 7.6%
Tried This Recipe?I would love to know how you got on – Tag me on Instagram or Twitter @RecipeCrumbs or leave me a comment and rate the recipe below

About Jacqueline Bellefontaine

Jacqueline has been a cookery writer and food stylist for over 25 years and is a member of the Guild of Food Writers. She is the author of 18 cookbooks and now writes two blogs where she shares the recipes she cooks at home for family and friends, or just for fun. Jacqueline started her food writing career on a weekly magazine and as a result likes to champion good basic home cooking. The daughter of a master baker she is passionate about home baking and is happiest in the kitchen knocking up a batch of buns or baking a loaf of bread. Jacqueline has two grown sons and lives with her husband in Central London.

Reader Interactions

Comments

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  2. Juanita

    at


    Have you tried to marinate the meat in the rice wine first? I usually marinate the meat while I prepare the rice or noodles. Even just 10-15 minutes makes a difference.

    Reply

  5. Monica

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    I’m always on the hunt for new weeknight options, and this would be something a little unusual for us – can’t wait to try it! Thanks for sharing!

    Reply

  6. Alyssa @ A Bite of Inspiration

    at


    This looks so good! It reminds me a little of zha jiang mian– an asian noodle dish my mom made me growing up. I’ll have to try this! The flavors look fantastic!

    Reply

  7. Hugh Gorton

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    This looks quick, easy and very tasty – our sort of food. I’ll definitely it a try in the next week or two.

    Reply

  9. Mandy

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    I really like vegetable noodles too but for some reason they haven’t become a regular part of my diet – I think I should try and change that because they are delicious and so good for us. My kids aren’t convinced at all by them!!! #CookBlogShare

    Reply

    • Jacqueline Bellefonatine

      at

      I haven’t yet tried to convince my big kids yet. Im not sure they would accept them as a carb replacement (which i dont intend to do) they might as veg though:)

      Reply

  10. Gillian Thompson

    at


    This does sound like a perfect mid-week dish. Think I’ll give it a go and add it to my weekly meal plan for next week.:)

    Reply