Sweet and sticky pork

Sweet and sticky pork

By
From
Top With Cinnamon
Serves
4
Photographer
Izy Hossack

Food markets are plentiful in London: if you’re out in any pedestrianised shopping area you’ll probably encounter one along the way. In central London there are stalls selling sweet roasted nuts, which (annoyingly) smell like vanilla toasted waffles. They attract my hungry, shopping-tired body from a mile away. If you go north or east, you’ll most likely find stalls selling stir-fried noodles and sweet and sour chicken (the bright orange kind with chunks of pineapple). That ultra-sweet, sticky sauce doesn’t seem oriental in any way but I’ve managed to come up with my own, spiced-up version for cooking with pork (or chicken). It’s the treacly, dark brown sugar and star anise that enhance it, making a mouth-watering, shiny glaze with some tang and plenty of flavour.

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1 tablespoon ginger, peeled and grated
3 star anise
1/2 teaspoon chilli flakes
190ml sherry
3 tablespoons soy sauce
3 tablespoons dark brown sugar
350g pork loin, thinly sliced
fresh spinach leaves, to serve
125ml low sodium vegetable stock
or 125ml water
400g soba noodles
or 400g udon noodles
or 400g mung bean noodles
or 400g rice noodles

Method

  1. Cook the noodles according to the directions on the packet, then drain and set aside.
  2. In a large frying pan, heat the oil over a high heat. Add the ginger, star anise and chilli flakes and mix in the sherry, stock, soy sauce and sugar. Add the pork and simmer for 5 minutes. Remove the pork from the pan, and continue to simmer the sauce for 2 minutes until it has reduced and is sticky.
  3. Return the pork to the pan and stir to coat in the sauce. Serve on top of a handful of spinach leaves and the noodles, spooning over any sauce left in the pan (but leaving behind the star anise).
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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