by SRD » Fri Nov 04, 2011 9:07 am
Stir fried pork and leeks
Every so often our supermarket has those long thin pork fillets greatly reduced in price, when it does I always buy a couple, cut them in half and bung them in the freezer.
One of the dishes I make with them is the following stir fried pork and leeks recipe.
For 2 people:
Take half a pork fillet, slice it across the grain (into rounds) about 5mm deep then slice each round into three strips, place in a bowl with a tablespoon of flavoured oil (I use the 'wok' oil that our supermarket sells, it's infused with garlic and ginger) and a couple of tablespoons of dark soy sauce.
If you can't get hold of flavoured oils crush a garlic clove and an inch of peeled fresh ginger into the marinade.
Marinade for an hour or so.
Slice a large (or two small) leeks into 5mm rounds, wash to remove any dirt, and drain.
Heat a tablespoon of oil in a wok (or large frying pan) until it's smoking, drain the meat from the marinade, reserve the marinade and throw the meat into the pan, stir fry vigourously until the meat is almost cooked and has flecks of charred bits on it's surface, add the leeks, continue to stir fry for a couple of minutes then add the marinade. Bubble up and cook until the leeks are cooked (another minute or so), if it's getting too dry add a splash of water, but the sauce should be reduced to a fairly sticky, but still pourable, consistency.
Serve with plain boiled rice and a couple of handfuls of mixed frozen veg boiled up in some sweet and sour cook-in sauce with some prawn crackers on the side.
I'll let you have my recipe for the sweet and sour veg another day.
Currently investigating the Hillmans of Sussex.