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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This Balinese stir fry is jam-packed full of flavour. Leave out the chillies if you're making it for little ones.
1 onion, finely sliced
6cm piece fresh ginger, peeled and sliced lengthwise
¼ cup sweet soy sauce
2 tablespoons light soy sauce
¼ teaspoon freshly ground black pepper
2 cups low salt vegetable stock
2 green chillies, deseeded and finely chopped
3 fresh bay leaves or 1 dried bay leaf
3 strips lemon rind
Steamed white rice
Steamed greens or wilted spinach
Naan bread, grilled to warm
1 onion, finely sliced
6cm piece fresh ginger, peeled and sliced lengthwise
¼ cup sweet soy sauce
2 tablespoons light soy sauce
¼ teaspoon freshly ground black pepper
2 cups low salt vegetable stock
2 green chillies, deseeded and finely chopped
3 fresh bay leaves or 1 dried bay leaf
3 strips lemon rind
Steamed white rice
Steamed greens or wilted spinach
Naan bread, grilled to warm
Heat a little vegetable oil in a heavy-based deep frying pan or saucepan over medium-low heat. Add the onion and and cook until lightly coloured. Transfer to a plate.
Increase the heat to medium, add the pork and ginger and cook until the pork is browned. Add the soy sauces and black pepper and cook for 1 minute.
Return onion to the pan, pour in the stock and add the chopped chilli, bay leaves and lemon rind.
Lower the heat and simmer pork for 1 hour, stirring occasionally until the juices have thickened and the sauce looks shiny and dark.
Serve with white rice, steamed greens or wilted spinach and grilled naan bread.
This recipe works well in a slow cooker – cook on high for 4-4 ½ hours.
To thicken the sauce in the slow cooker, pour into a saucepan and reduce down over medium-high heat.
Top pork with blanched thin shreds of lemon rind for extra flavour and colour.
This Balinese stir fry is jam-packed full of flavour. Leave out the chillies if you're making it for little ones.
500g diced New Zealand pork shoulder (3-4cm pieces)
1 onion, finely sliced
6cm piece fresh ginger, peeled and sliced lengthwise
¼ cup sweet soy sauce
2 tablespoons light soy sauce
¼ teaspoon freshly ground black pepper
2 cups low salt vegetable stock
2 green chillies, deseeded and finely chopped
3 fresh bay leaves or 1 dried bay leaf
3 strips lemon rind
Steamed white rice
Steamed greens or wilted spinach
Naan bread, grilled to warm
Heat a little vegetable oil in a heavy-based deep frying pan or saucepan over medium-low heat. Add the onion and and cook until lightly coloured. Transfer to a plate.
Increase the heat to medium, add the pork and ginger and cook until the pork is browned. Add the soy sauces and black pepper and cook for 1 minute.
Return onion to the pan, pour in the stock and add the chopped chilli, bay leaves and lemon rind.
Lower the heat and simmer pork for 1 hour, stirring occasionally until the juices have thickened and the sauce looks shiny and dark.
Serve with white rice, steamed greens or wilted spinach and grilled naan bread.
This recipe works well in a slow cooker – cook on high for 4-4 ½ hours.
To thicken the sauce in the slow cooker, pour into a saucepan and reduce down over medium-high heat.
Top pork with blanched thin shreds of lemon rind for extra flavour and colour.
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