Recipe: Pork and Fennel Stir-Fry
If you love a stir-fry then you’ll appreciate this fragrant combination of pork, chilli and fennel
A household favourite for all ages and levels of cooks, stir-fries are fast, cheap and tasty meals that can be whipped up at home with minimal effort.
The key to making an authentic stir fry like your favourite Oriental restaurant is high heat and fast cooking time. Vegetables are al dente retaining flavour, and meat is always tender – never chewy.
Cooking technique
Start by preparing all your ingredients. Whilst rice is boiling, chop vegetables and slice meat. Lay out so that when your pan is on, each ingredient is easy to reach. Then get your pan nice and hot and throw vegetables and meat into the oil, tossing about continuously. Finally, add your sauce, cook only a few more minutes and your stir fry is ready to devour.
The best stir-frys are about timing
It’s important to remember a stir-fry is a ‘flash fry’ as the wok itself uses an intense heat circulation method that cooks vegetables and meat extremely fast. As mentioned above you must have all your ingredients ready to add to the wok before heating, and each ingredient will only need a few minutes in the pan.
The key to an outstanding stir-fry is to keep the vegetable crisp and ‘al dente’ and the meat juicy. In most circumstances, the meat should be pre-fried quickly so half the work is done and it is then added to the stirfry at the end along with the sauce to cook a further minute.
Pork and Fennel Stir-Fry
Fragrant Pork and Fennel Stirfry for any night of the week
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minuten
- Yield: 4 1x
- Category: Pork
- Method: Stir Fry
- Cuisine: Asian
Ingredients
- 300g pork fillet, trimmed and sliced thinly
- vegetable oil
- 4 spring onions
- 1 garlic clove, crushed
- 1 large, or 2 small-medium fennel, sliced thinly
- 1/2 cup chicken stock
- 1 tbsp honey
- 1 tbsp soy sauce
- 3/4 teaspoon 5 spice
- 1 heaped tsp cornstarch
- Salt and pepper
- Rice to serve on the side
Instructions
- Mix chicken stock, honey, soy sauce, 5 spice and cornflour together. Keep aside. Start cooking your rice.
- Season the thinly sliced pork with salt and pepper. Fry on high heat in the oil for 45 seconds. Remove from pan and set aside. At this point the meat should have colour, but not be cooked 100% otherwise it will be tough.
- Add the sliced fennel and garlic to the pan, cook for 1 minute over a medium heat, now add the spring onions and cook for a further minute.
- Turn the heat up slightly. Pour in the stock sauce, let it bubble and thicken for 1- 2 minutes and then add the pork.
- Stir well. Serve sprinkled with chilli flakes, black cracked pepper and rice.
Keywords: easy stir fry recipes, pork and fennel recipes, wok recipes
Recommended: Ken Hom Wok
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