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Lemongrass & Ginger Stir-Fry Pork

from Pig: A Passion for Pork by Johnny Mountain
Lemongrass & Ginger Stir-Fry Pork

1 pound boneless pork loin chops, fat trimmed, cut into bite-size pieces
4 tablespoons cornstarch
4 tablespoons soy sauce
4 tablespoons rice wine or dry sherry
2/3 cup shelled unsalted peanuts
2 tablespoons vegetable oil
1/2 teaspoon red pepper flakes
2 fresh red chilies, seeded and thinly sliced
1 lemongrass stalk, tough outer leaves removed, minced
1-inch piece gingerroot, peeled and grated
4 garlic cloves, very thinly sliced
1 tablespoon rice wine vinegar
1 tablespoon sugar, plus extra to taste
4 scallions, thinly sliced
1 handful cilantro leaves
steamed jasmine rice, to serve

This and many other wonderful recipes may be found in Johnny Mountain's
Pig: A Passion for Pork


Stir-fried pork, kung pao-style, comes from the Sichuan Province in China, so it is full of bold flavors and very spicy-perfect for anyone who loves chilies, ginger and peanuts.

1. Put the pork into a large bowl and sprinkle the cornstarch over, then add the soy sauce and rice wine. Mix everything together and leave to marinate 30 minutes, then drain the pork, reserving the marinade. Add 1/2 cup water to the marinade.

2. Toast the peanuts in a dry wok or large skillet over medium heat 3 to 4 minutes. Transfer to a plate and leave to one side. Put the oil in the wok over high heat. When the oil is shimmering, add the red pepper flakes, chilies, lemongrass, ginger and garlic and sizzle 1 minute. Add the drained pork and stir-fry 4 to 5 minutes until just cooked.

3. Add the reserved marinade and bring to a boil, stirring, until the sauce thickens. Add a splash of extra water if it becomes too thick; the sauce should just cling to the meat.

4.Remove the wok from the heat and stir in the peanuts, vinegar and sugar. Taste and add a little extra sugar if you like; you should have a balance of sour and sweet. Scatter the scallions and cilantro over the top, and serve with jasmine rice.

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