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.