Sticky pork with spring onions


Sticky pork with spring onions
Serve this classic Chinese pork with rice and green vegetables, or sliced thinly to top a big bowl of soup noodles.

Takes 30 minutes • Serves 4
– 4 pork steaks, left whole
– 1 bunch of spring onions

– 2 tbsp rice wine (or use dry sherry)
– 6 tbsp dark soy sauce
– 2 garlic cloves, crushed

– 4 tsp light muscovado sugar


Step 1: 
Put the marinade ingredients into a large freezer bag, add the pork and shake to coat. Leave for 20
minutes (or, if you have more time, overnight in the fridge). Meanwhile, shred the onions.

Step 2: 
Heat the grill to medium and put the steaks on to the grill pan, reserving a little of the marinade.
Cook until sticky and glazed, about 8 minutes, turning over halfway through cooking and spooning
over a little more of the marinade every now and then.

Step 3: 
Once the meat is done, rest it on a plate while you finish the sticky glaze. Put the remaining
marinade into a small pan and boil for a few seconds until syrupy. Slice the pork, spoon over the
reduced marinade and sprinkle with the spring onions to serve.

Food:  Sticky pork with spring onions


• Per serving 365 kcalories, protein 30g, carbohydrate 10g, fat 23g, saturated fat 9g, fibre 1g, sugar 9g, salt 4.28g

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