Stir-frying is a quick way to prepare a delicious meal. Pork is generally widely used in Asian cooking, especially in Hong Kong, where I was born. I am always on the lookout for locally reared pork.
Andarl Farm produce free-range pork and bacon, along with sausages and burgers. Their pigs are born and reared free-range on the Milestones' farm in Glenamaddy, Co Galway. Dave and Diana Milestone put a lot of time and effort into making sure their pigs are healthy and happy in a natural Irish environment.
The result is a delicious tender pork, which lends itself particularly well to stir-frying. When sliced thin, the meat has great texture and absorbs all the flavours of the marinade.
Kwanghi Chan is a TV chef and owner of Bites by Kwanghi
Stir fried black pepper Irish Andarl Farm pork fillet
Serves 4
Ingredients
2 x (8 oz) Andarl farm pork fillet strips
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
1 onion, sliced
2 red and green peppers, deseeded and cut into bite-sized pieces
2 spring onions
For the marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine or sherry wine
3 tsp potato starch or cornflour
For the stir-fry sauce:
3 tbsp oyster sauce
3 tbsp Chinese Shaoxing wine or sherry wine
2 tbsp soy sauce
½ tsp dark soy sauce
2 tsp sugar
1½ tsp ground black pepper
2 tsp white vinegar
Method
1 Slice the pork fillets against the grain and on the diagonal to form wide strips that are no more than half a centimetre thick.
2 Whisk together the marinade ingredients in a large bowl. Add the pork and mix well to make sure each piece of pork is coated. Set aside to marinate for 10 minutes.
3 To make the stir-fry sauce, mix the ingredients in a small bowl.
4 Heat the vegetable oil in a large non-stick frying pan over high heat. Add the garlic and then the onion and stir-fry for 30 seconds.
5 Push the onion and garlic to the sides of the pan and add the pork strips into the centre. Spread the pork out as much as possible and allow to sear for about two minutes. Then stir-fry and combine all the ingredients in the pan or wok.
6 Before the pork is cooked through, add the peppers. Stir-fry for another 30 seconds or until the pork is just cooked. Add the stir-fry sauce and stir-fry for another 10 seconds or until everything is well coated. Turn the heat off and toss the spring onions through. Serve with a large bowl of boiled rice.
Kitchen Cabinet is a series of recipes for Food Month at The Irish Times from chefs who are members of Euro-Toques Ireland, in support of Ireland’s food producers. #ChefsMeetProducers
