You have to make this, it is delicious! I am always wondering what to have for dinner and this was what we ended up with last night. Inspired by seeing some Thai hot chilli sauce in the supermarket. You have to understand that where we live, getting ingredients like this are not always easy. So whenever I see anything new or interesting, I pick it up in hopes that I will use it!!!
1 lb/450 grams of boneless pork loin roast, cut sideways into 6 fillets about 1 inch thick
1 Small red bell pepper
1 Small yellow bell pepper
1 Small green pepper
Small bunch of spring onions, coarsely chopped
Juice of 2 limes
4 Tablespoons of Thai hot chilli sauce, divided
2 Tablespoons of soy sauce, divided
2 Tablespoons of sesame oil, divided
2 Garlic cloves, crushed
1 Inch piece of fresh ginger root, minced
1 Tablespoon of corn starch
2 Tablespoons of water
1 1/2 cups/350 ml of water
Salt and pepper to taste
1 Cup/200 grams of Jasmine rice, to serve
In a large deep sided glass tray, add juice of the limes, 2 tablespoons of the hot chilli sauce, 1 tablespoon of the soy sauce, garlic, ginger and salt and pepper. Stir to combine and add the pork, making sure it is completely coated. Cover and refrigerate for at least several hours before cooking.
When ready to cook, remove the pork from the fridge about 1/2 hour before cooking. While you are waiting to cook your pork you can take it out of the glass dish and transfer it to a plate. Then in your glass dish you will have the remainder of the marinade. You will use this to make your sauce. So, in a small stainless steel sauce pan set over a high heat, add the marinade that is left in your dish. This will boil in seconds, then splash in the remainder of the chilli sauce and soy sauce along with the water. Bring to to a boil. Meanwhile, in a small cup, add the cornstarch and 2 tablespoons of water. Stir until there are no lumps. Slowly add this mixture to your sauce until you have a smooth and glossy sauce. You may or may not need all the cornstarch mixture, so don't add it all at once. Reduce heat to low and cover.
Time to cook the pork. Get ready a large grill pan. I like to use the kind that has the raised grill marks on it. Place it over a high heat and add 1 tablespoon of the sesame oil. Add the pork fillets to the pan and cook for just about 2 minutes per side. At this point, you don't want to cook it through. Remove from pan and place on your chopping board. With a sharp knife, remove any fatty bits that may be on the pork. Once you have done this, cut all the fillets into diagonal strips and then set aside.
I would suggest that you now get your rice cooked. In a large sauce pan, add the the rice and double the amount of boiling water. Give a good stir, then reduce heat to low and cover. This should take about 15 minutes to cook. If you notice the rice is still hard but all the water has evaporated, splash in a bit more water until completely cooked. Remove from heat when cooked.
Next, in a large wok, heat the 1 tablespoon of sesame oil and add all the peppers and the spring onion. You will want to cook this for about 10 minutes or until the peppers are starting to soften. Depending on how soft you like your peppers will depend on how long you cook them for. I like to still have a bit of a crunch. After about 8 to 10 minutes, add the pork to the pan and toss well to combine. Continue to cook for a further 5 minutes or so or until the pork is no longer pink. Turn off the heat and toss in the fresh coriander and stir to combine.
Serve the stir-fry on top of the Jasmine rice and then spoon over the sauce. Simply delicious!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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