Name: Make-ahead Chinese pork
Total time: 40 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 carrots peeled and sliced on the diagonal; 600g pork fillet, cut into bite-sized pieces; 1 large red pepper seeded and chopped into large chunks; 1 tbsp Chinese five-spice powder; 2 tbsp soy sauce; 1 chicken or vegetable stock cube, crumbled; 1 bunch spring onion white part left whole, green tops finely sliced; boiled rice or noodles to serve

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Make-ahead Chinese pork

Make-ahead Chinese pork

Good Food team

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Serves 4

Easy

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 3.5 out of 5.6 ratingsRate

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Perfect for having friends over, prepare ahead for less stress on the night or freeze for a quick fix supper.

Freezable

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Ingredients

Nutrition

Units:

MetricUS

4 carrots

peeled and sliced on the diagonal
600g pork

fillet, cut into bite-sized pieces
1 large red pepper

seeded and chopped into large chunks
1 tbsp Chinese five-spice powder
2 tbsp soy sauce
1 chicken or vegetable stock

cube, crumbled
1 bunch spring onion

white part left whole, green tops finely sliced
boiled rice

or noodles to serve

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Nutrition: per serving

kcal286
fat11g

low
saturates4g
carbs12g
sugars0g
fibre3g
protein35g
salt2.67g

Method

step 1

Up to a day ahead, and when you have 15 minutes to spare, prepare the ingredients and toss them all, except for the sliced spring onion tops, together in a large pan. Cover the pan with its lid and refrigerate until you’re ready to eat.
step 2

Pour 600ml/1 pint of boiling water over the pork and vegetables and give everything a good stir. Cover the pan and bring to the boil. Stir and cover again and simmer gently for 10 minutes until the vegetables are tender and the pork is cooked. (The dish can now be chilled and then frozen for up to 1 month). Just before serving, stir in the spring onion tops. Ladle into bowls with rice or noodles.

Recipe from Good Food magazine, November 2003

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A star rating of 3.5 out of 5.6 ratings

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