Sweet and savoury pork tenderloin stir-fry
- 275ml (9fl oz) goats milk or single cream
- 50ml (2fl oz) fish sauce
- 1 tbs Schwartz Garlic Cooking Paste
- 2 star anise
- ¾ tsp black pepper
- ¼ tsp Chinese five spice
- 125g (5oz) sugar
- 75ml (3fl oz) water
- 3 tbs sunflower oil
- 1 onion, thinly sliced
- 675g (1½ lb) pork tenderloin, cut into thin slices
- 450g (1lb) jasmine rice, cooked according to pack directions
Mix goats milk, fish sauce, garlic, star anise, pepper and Chinese five spice in a medium bowl and set aside.
Place sugar and water in medium saucepan, then bring to boil on a medium heat. Be careful this will be scalding hot - make sure there are no kids around and never leave the pan unattended. You have been warned!
Cook for 10-12 minutes, or until golden brown, carefully whisk in goats milk mixture until sugar is dissolved and mixture is well blended, then set aside.
Heat 2 tbs of the oil in large pan on a medium-high heat. Add pork in batches and cook until browned on both sides.
Remove pork from pan, add remaining oil with the onion and fry for 5 minutes, stirring occasionally or until browned.
Stir in caramel sauce, cook and stir for 5 minutes on medium heat. Return pork to pan, cook for 5 minutes or until heated through. Serve pork over cooked rice and stir-fry veggies like bean sprouts, water chestnuts, sugar snap peas and mushrooms.
Per Serving: 386 Calories, Fat 10g, Protein 28g, Carbohydrates 46g, Cholesterol 70mg, Sodium 0.98g, Fibre 1g.
Will you be giving this recipe a try?
For more recipes and ingredients advice visit Schwartz.co.uk.
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