Teriyaki Pork with Baby Corns and Kale  Pork  309 reads

Teriyaki Pork with Baby Corns

Kale 280 g, curly, roughly chopped
Sweetcorn 350 g, baby
Pork 600 g, fillet, trimmed of silver skin and cut into strips
Cornflour 1 tbsp
Soy sauce 60 ml, gluten free
Sugar 60 g, brown
Garlic powder 2 pinches
Honey 1 tbsp
Chicken stock 200 ml, gluten-free
Sesame oil 4 tbsp
Sesame seeds 1 tbsp
Pepper black, freshly ground

Cook the kale and baby sweetcorn in a large saucepan of salted, boiling water for about 3 minutes.

Drain well and refresh immediately in iced water.

Drain well and pat dry.

Add 2 tbsp cold water to the cornflour in a small bowl and stir to a smooth paste.

Combine the soy sauce with the brown sugar, garlic powder, honey, and chicken stock in a saucepan.

Bring to the boil over a moderate heat, stirring, before whisking in the cornflour paste.

Return to the boil and cook until thickened to a thick coating consistency.

Remove from the heat and set aside.

Heat the sesame oil in a large frying pan or wok set over a high heat until hot.

Season the pork and cooked baby sweetcorn with salt and pepper.

Add to the hot sesame oil and stir-fry until lightly browned, about 3 minutes.

Add the kale, sesame seeds, and prepared sauce, and continue to stir-fry for a further 2 minutes until everything is warmed through.

Serve your Teriyaki pork with baby corns and kale immediately for best results.

serves 4

Rating 2.67/5
Rating: 2.7/5 (60 votes)
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