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This pork is marinated in a classic soy, ginger and miso sauce. We’ve added fresh ingredients like watercress and cucumber to balance out flavours.
1 tablespoon light soy sauce
1 tablespoon vegetable oil
1 teaspoon finely-chopped
fresh ginger
1 teaspoon miso
4 handfuls watercress
½ telegraph cucumber, lightly peeled and cut into strips, lengthwise
1 tablespoon sesame seeds, toasted
To serve
Steamed rice
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
1 tablespoon light soy sauce
1 tablespoon vegetable oil
1 teaspoon finely-chopped
fresh ginger
1 teaspoon miso
4 handfuls watercress
½ telegraph cucumber, lightly peeled and cut into strips, lengthwise
1 tablespoon sesame seeds, toasted
To serve
Steamed rice
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Place the soy sauce, oil, ginger and miso in a shallow ceramic bowl and add the pork. Gently toss so all the pieces are coated in the marinade, cover and set aside for 20 minutes to allow the flavours to mingle.
Heat a wok until hot. In batches, cook the pork until both sides are browned. Return all the pork to the wok and add the watercress and cucumber with any remaining marinade.
Cook for 2 minutes.
Place the stir fry in a warmed serving bowl and sprinkle with the sesame seeds. Serve with a bowl of steamed rice.
This pork is marinated in a classic soy, ginger and miso sauce. We’ve added fresh ingredients like watercress and cucumber to balance out flavours.
500g New Zealand pork rump, thinly sliced
1 tablespoon light soy sauce
1 tablespoon vegetable oil
1 teaspoon finely-chopped
fresh ginger
1 teaspoon miso
4 handfuls watercress
½ telegraph cucumber, lightly peeled and cut into strips, lengthwise
1 tablespoon sesame seeds, toasted
To serve
Steamed rice
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Place the soy sauce, oil, ginger and miso in a shallow ceramic bowl and add the pork. Gently toss so all the pieces are coated in the marinade, cover and set aside for 20 minutes to allow the flavours to mingle.
Heat a wok until hot. In batches, cook the pork until both sides are browned. Return all the pork to the wok and add the watercress and cucumber with any remaining marinade.
Cook for 2 minutes.
Place the stir fry in a warmed serving bowl and sprinkle with the sesame seeds. Serve with a bowl of steamed rice.
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