A speedy evening meal for the summer, sticky pork with a hint of chilli and lime and the crunch of cashews. This dish is sweet and salty, not hot, even though there is chilli. We don’t cook the chilli in, so if serving to those who do not like any heat, just leave the chilli off.
Ingredients:
1 tsp lard
1 large onion, grated or chopped finely
500g pork mince
2 garlic cloves, crushed
1 tbsp freshly grated ginger
1/4 cup (60ml) char siu sauce- or you can buy it ready-made
- 1/3 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 tablespoons dry sherry
- 1 teaspoon Chinese five-spice powder
1 tsp Chinese five-spice powder
1/3 cup (80ml) Chinese rice wine (Shao Hsing)
Chopped long red chilli
cashews, coriander leaves, snipped,
chives and lime cheeks, to serve
Here is how to make this recipe:
Make the char siu sauce by blending the ingredients in a bowl. Prepare the rest of the ingredients. As with most Chinese dishes, all the work is in the preparation, the cooking time is quick.
Heat lard in a wok or frying pan over medium-high heat until melted. Cook onion, stirring, for 3-4 minutes until softened. Increase heat to high, add pork and cook, stirring, for 8-10 minutes until golden. Add garlic, ginger, char siu sauce and five spice, and cook for 2 minutes. Pour in the rice wine and cook for 3-4 minutes until caramelised.
Divide onto plates and top the pork with the chilli, cashews, coriander and chives. Serve with lime halves to squeeze over.
Sticky pork goes well with noodles, rice, cauliflower rice, small tortillas, or as a side dish in a Chinese banquet.
