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    Stir-Fried Pork with Pepper and Sage

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    Stir-Fried Pork with Pepper and Sage

    Pork's mild taste works well with the more robust flavours of balsamic vinegar and sage.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 300g pack Waitrose British Pork for Stir Fry
    • 300g dried tagliatelle
    • 2 tbsp olive oil
    • 2 red peppers, deseeded and cut into large cubes
    • 2 red onions, sliced
    • 1 tbsp balsamic vinegar
    • 1 tbsp clear honey
    • 1 pack fresh sage, chopped
    • ½ tsp salt and freshly ground black pepper


    1. Season the pork with pepper and set aside. Bring a large pan of water to the boil. Cook the pasta for 10-12 minutes until al dente. Drain and keep warm.
    2. Heat half the oil in a large non-stick wok or frying pan. Add the peppers and onions and cook over a medium heat, stirring, for 4-5 minutes until just soft and golden. Transfer to a warm plate and set aside.
    3. Heat the remaining oil in the wok or pan. On a high heat, stir-fry the pork strips in batches, for 3-4 minutes each, or until thoroughly cooked and the juices run clear.
    4. Return all the pork to the pan. Add the peppers and onions, then drizzle with the balsamic vinegar and honey. Season, then toss well to coat. Sprinkle with sage and serve with the tagliatelle.

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