Kung Pao Pork

Difficulty:
1/5

Ease of preparation rating: Easy
Yield: 4 Portions

 

Ingredients:

For the sauce:

2 tablespoons (30 ml) soy sauce

1 teaspoon (5 ml) paprika

1/2 cup (120 ml) water

2 tablespoons (30 ml) cayenne

2 teaspoons (10 ml) honey

1 star anise, ground

2 teaspoons (10 ml) sesame oil

1 tablespoon (15 ml) corn starch

 

For the pork:

Canola oil for frying

1 pound (454 g) pork loin, sliced into thin strips

1-inch piece ginger, chopped

3 cloves garlic, sliced

½ red pepper, diced

1 small onion, diced

1 bunch green onions, green tops only, chopped

1 cup (240 ml) salted roasted peanuts

Chili flakes to garnish

 

Method:

For the sauce:

In a bowl, combine soy, paprika, water, cayenne, honey, anise, sesame oil, and cornstarch and mix well. Set aside.

For the pork:

Heat oil in a wok over high heat, add pork and stir-fry until evenly browned.

Add ginger and garlic, cook for one minute.

Add red pepper and onion, cook for two minutes.

Add green onion, cook for thirty seconds

Add sauce and leave on heat until sauce has begun to reduce and thicken.

Add peanuts and stir, making sure everything is well incorporated.

To Serve:

Remove from heat, garnish with chili flakes and serve.