Ad hoc Chinese style pork and spaghetti


Ingredients:-

  • 2 pork tenderloin steaks, fat removed (use fat in the initial oil cook), sliced diagonally across the grain with about 5mm thickness
  • 1 lump of good butter or ghee plus a dash of olive oil
  • 1 tin pineapple chunks in juice, drained, juice reserved
  • 2 tablespoons light soy sauce
  • 1 teaspoon honey or packed brown sugar
  • 5 cloves garlic, finely chopped
  • 1 tablespoon cornstarch, more if needed
  • 4 oz spaghetti or similar, cooked
  • 2 teaspoons dark sesame oil or walnut oil
  • 1 vegetable stock pocket made up to 1/3 rd of a pint
  • 1 medium onion, sliced
  • 1 red sweet pepper, chopped (1 cup)
  • 4 large stalks bok choy, chopped, drained salted cabbage or other leaves such as perpetual spinach
  • 4 oz fresh mangetout pea pods (1 cup), strings removed

Method:-

  • Cut pork diagonally into slices.
  • In medium glass bowl, mix pineapple juice, light soy sauce, honey, garlic and cornstarch. Stir the pork in. Cover and refrigerate 1 hour.
  • Cook and drain spaghetti.
  • Heat a wok over medium-high heat. Add butter and oil; rotate wok to coat side.
  • Add the pork, including the marinade, and cook on medium high for a few minutes depending on thickness of pork slices. Remove the pork just as it becomes cooked but not over cooked.
  • Add the sesame or walnut oil.
  • Add onion, pepper and any leaves to the wok; cook on medium heat until the are onions softened.
  • Add the stock and bring to the boil.
  • Add pea pods, pineapple and the cooked spaghetti.
  • Cook, stirring constantly, until the peas are hot but still have a crunch.
  • Then add the pork back in.
  • Cook for a few minutes, stirring constantly, until sauce is thickened and pork is no longer pink in center. Add more cornflour if more thickening is needed but cook it out thoroughly.

Details
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