Summary

Ingredients

• 1 pork fillet (s), approx. 500 g
• 1 large onion (s)
• 1 large carrot (s)
• 1 small chilli pepper (s), dried, without seeds
• 1 piece (s) ginger (hazelnut-sized)
• 1 large clove garlic
• 2 bell peppers, red and green
• 1 stalk lemongrass, only the white it
• 4 spring onion (s)
• 1 cup peas (frozen)
• 1 cup bean sprouts, fresh
• 2 slices pineapple (can), cut into pieces

For the marinade:

• 1 tablespoon soy sauce, dark
• 1 tablespoon soy sauce, light
• 1 teaspoon oil (sunflower oil)

For the sauce:

• 4 tablespoon soy sauce, dark
• 1 tablespoon soy sauce, sweet
• 4 tablespoon vinegar (rice vinegar)
• 4 tablespoon oyster sauce
• 4 tablespoon tomato paste
• 80 ml pineapple juice (can)
• 90 ml water
• 1 tablespoon honey (acacia honey)
• 3 teaspoons sugar
• 20 ml sherry fino
• 1 teaspoon spice mix (Garam Masala)
• 0.5 teaspoon ½ Worcestershire sauce
• 0.5 teaspoon ½ cardamom
• 0.5 teaspoon ½ turmeric
• 1 teaspoon oil (sesame oil), Chinese, dark
• 1 teaspoon cornstarch or potato starch
• possibly ginger powder if required
• possibly chili sauce if required
• Oil for frying

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Instructions

1. Cut pork fillet into thin, bite-sized slices. Prepare your marinade and refrigerate pork in marinade for 1 hour.
2. While marinating, thaw peas in a colander.
3. Prep all vegetables: peel carrot and cut into small cubes; peel and roughly dice onion; clean bell peppers and cut into small cubes; peel ginger and finely mince; remove seeds from chilli pepper and finely mince; mince garlic; clean spring onions, cut into rings, and separate white and green parts.
4. Prepare your sauce.
5. Heat wok to medium-high. Remove pork from marinade and working in batches, fry for 1-2 min per side over high heat until cooked through (internal temperature 63°C/145°F). Set aside.
6. In the same wok at medium-high heat, fry carrot, onion, garlic, chilli, and ginger for 2 min, stirring constantly. Add bell peppers and white parts of spring onions, stir-fry for 2-3 min.
7. Pour sauce into wok. Add lemongrass and bring to a boil briefly, then reduce heat to medium.
8. Return cooked pork and green parts of spring onions to wok. Cover with lid and simmer for 1-2 min.
9. Add bean sprouts and simmer uncovered for 1-2 min.
10. Gently fold in pineapple pieces and peas, simmer for 1 min until heated through. Season with chilli sauce and ginger powder to taste.