Kung Pao Pork
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400 g lean diced pork
- • 2 tbsp cornflour
- • 1 tsp Chinese 5 spice
- • 1 tsp toasted sesame oil
- • 60 g onion (thinly sliced)
- • 160 g red pepper (cut into 2cm dice)
- • 60 g carrot (cut into 3mm batons)
- • 225 g tin bamboo shoots (drained)
- • 2 garlic cloves (crushed)
- • 1 tbsp brown sugar
- • 3 tbsp granulated sweetener
- • 60 ml cider vinegar
- • 1 tbsp runny honey
- • 2 tsp chilli flakes
- • 2 tbsp tomato puree
- • 1 tbsp dark soy sauce
- • low calorie cooking spray
- • 2 spring onions (finely sliced, to garnish)
Preparation Steps
Preheat the oven to 180ºC and line a baking tray with baking parchment.
Place the pork, cornflour, Chinese 5 spice and sesame oil into a sandwich bag and shake until the pork is completely coated in the cornflour mix. Spread across the baking tray and place into the oven for 35 minutes, turning after 20 minutes.
While the pork is cooking, make the sauce. Sauté the onions, red pepper and carrot in a little low calorie cooking spray, on a low heat, until they start to soften. This will take around 6-7 minutes.
Once the vegetables have softened, add the garlic and bamboo shoots and cook for a further 2 minutes, stirring frequently.
Add all of the remaining sauce ingredients (except the spring onions), mix well to combine and leave to simmer on a low heat for 10-15 minutes until the sauce has thickened and reduced.
Once the pork has cooked and is crisp and golden, add it to the sauce and stir. Serve immediately with rice or your choice of accompaniment and garnish with the finely sliced spring onions.