Cashew Pork
Ingredients
- 500 gPork tenderloin (in 2cm cubes)
- 100 gRoasted salted cashews (whole)
- 1 pcRed bell pepper (in squares)
- 1 pcGreen bell pepper (in squares)
- 1 pcOnion (sliced)
- 2 pcGarlic (minced)
- 3 tbspsoy sauce
- 2 tbspoyster sauce
- 2 tbsprice wine
- 1 tbspCorn starch
- 1 tspBrown sugar
- 1 tspGinger powder
- 3 tbspPeanut oil
- 1 tspSesame oil
- 20 gFresh ginger (peeled and finely minced)
Method
Tender pork cubes coated in a dark, glossy glaze. The crunch of roasted cashews contrasts with the bite of flash-seared peppers.
- 1
Cut the pork into regular 2 cm cubes. In a bowl, mix them with cornstarch, one tablespoon of soy sauce, and rice wine. The meat should be well coated to stay juicy.
- 2
Seed the bell peppers and cut them into squares the same size as the pork. Coarsely chop the onion. Finely mince the garlic and fresh ginger.
- 3
Heat the peanut oil until it smokes slightly. Toss the pork into the hot wok. Sear until each side is golden and the crust is firm.
- 4
Push the meat to the sides, add the onion, garlic, fresh ginger, and bell peppers to the center. The vegetables should remain crunchy, do not let them soften.
- 5
Pour in the remaining soy sauce, oyster sauce, sugar, and ginger powder. Stir vigorously: the sauce should reduce and coat the meat instantly. Add the cashews and sesame oil at the last moment to keep the crunch.
Frequently asked questions
How do you get this dish right?
- Don't crowd the wok: if you have too much meat, cook it in two batches to maintain high heat.
- The cornstarch in the marinade creates a protective barrier that keeps the juices inside the pork.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat over high heat with a splash of water to loosen the sauce.
