I enjoy experimenting when I cook. Oftentimes people see the ingredients and from there they have a preconceived notion that the dish will not work. What I learned recently is that it is always worth a try. Sometimes it is our food culture that stops us from exploring new things. I must admit that I rarely get out of my comfort zone when it comes to exotic food such as frogs, insects and the likes, but if you are talking about different tastes then I am game for that.

Stir fried pork with vegetables is an aromatic dish with a mix of flavors. It is sweet with a burst of chili, spices, nuts and fruit. The vegetables on the other hand contribute to the overall flavor and texture of this recipe.

 

Ingredients:

1 tablespoon honey

2 tablespoons light soy sauce

2 tablespoons brown sugar

1 teaspoon five spice powder

1 teaspoon hot chili powder

5 cloves garlic, crushed

1 teaspoon sesame oil

750g pork neck cut into 3cm cubes

2 tablespoons peanut oil

1/2 cup unsalted peanuts, chopped coarsely

1 medium carrot, julienned

150g snow peas, trimmed and julienned

2 tablespoons orange juice

3 kaffir lime leaves, shredded finely

4 green onions, sliced thinly

 

Place the honey, soy sauce, sugar, five spice, chili powder, garlic and sesame oil in a large bowl. Mix well. Add the pork and coat it in the honey and spice marinade. Cover it and refrigerate for at least 2 hours or overnight.

Heat the peanut oil in a large skillet over medium heat and then stir-fry the peanuts until they are brown. Place them on a plate lined with paper towels to drain the excess oil.

Put the remaining oil in the skillet and stir-fry the pork on batches for around 5-8 minutes or until they are browned and cooked through. Place all the stir-fried pork in the skillet and then add the carrots, snow peas, orange juice and lime leaves. Stir-fry all the ingredients for another 5 minutes or until the vegetables are cooked.

Remove the pork and vegetables from the heat and add the peanuts in the onions. Gently toss before transferring it to a serving plate. Serve immediately.

 

Photo Courtesy Of:  nekonoir