Pork Strips in a Sticky Chilli and Honey Glaze
Serves
2
Ingredients
2 x Boneless pork loin chops
1 x Pureety Smoked Chilli and Blossom Honey Sachet
1 x Red pepper (Sliced)
½ x White onion (Finely diced)
1 x Clove garlic (Finely chopped)
5 x Spring onions (Sliced)
70ml x Sweet chilli sauce
30ml x Water
200gm x Plain flour
1pint x Vegetable oil
50gm x Brown sugar
Preparation
Firstly slice the pork loin chops into ½ cm wide slices and gently toss in the plain flour ensuring all the pork’s surfaces are covered.
Next heat the oil up to 180C in a thick bottomed pan.
Cooking Method
To cook the dish remove the pork from the flour gently shaking off any excess flour, and place the pork in the oil and deep fry for about 3-4 minutes until a light brown colour is reached. Take care here as the oil will be hot and there may be a risk of burning if care is not taken.
Drain the pork on a tray containing kitchen paper.
To cook the sauce, gently fry the onion, garlic and red pepper in a little oil in a thick bottomed saucepan over a high heat.
Next add the Pureety Smoked Chilli and Blossom Honey sachet, the sweet chilli sauce, the sugar and the water to the pan, and lower the heat down to a gentle simmer.
Then add the spring onions and the pork strips and simmer the mixture for a further 10 minutes.
Finally season and serve with freshly boiled basmati rice for a delicious meal.
Comments (0)
Add Comment