Easy Oriental Pork
A really simple and quick savoury mince flavoured with sweet chilli, oyster and soy sauce. Perfect for a midweek meal.
Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
- 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
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.
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.)
Calories: 414kcal | Carbohydrates: 10g | Protein: 22g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 897mg | Potassium: 417mg | Sugar: 4g | Vitamin C: 3.6mg | Calcium: 29mg | Iron: 1.4mg