Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw and guest Ed Gamble on episode 7 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
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To make the peanut salsa, heat a frying pan until smoking hot, then add 1 tbsp oil. Add the garlic, ginger and chilli and cook until golden and crisp – take care not to burn the garlic. Pour into a small bowl and stir in the honey, soy and peanuts. Set aside.
Wipe out the frying pan, then heat the remaining ½ tbsp oil over a high heat. Season the pork and fry for 6-7 minutes on each side, until cooked through and golden, the juices run clear and no pink meat remains. Transfer to a plate to rest.
While the pork is resting, mix the Chinese leaf, carrot and chives in a bowl with the sesame oil and sesame seeds. Serve alongside the pork with the peanut salsa.
Essential chicken or turkey fillets, strips or slices would also work well here, as would our delicious pork chops. Adjust cooking times accordingly, until cooked through, the juices run clear and no pink meat remains.
The ginger spice and rose petal complexity of Cave de Turckheim Gewurztraminer will go beautifully with this dish.
Typical values per serving when made using specific products in recipe
Energy | 2,175kJ/ 524kcals |
|---|---|
Fat | 40g |
Saturated Fat | 10g |
Carbohydrates | 9.4g |
Sugars | 8.1g |
Fibre | 5.5g |
Protein | 28g |
Salt | 0.7g |
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