Cashew Pork

Tender pork cubes coated in a dark, glossy glaze. The crunch of roasted cashews contrasts with the bite of flash-seared peppers.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 536
• Protein: 32 g
• Carbs: 22 g
• Fat: 29 g

Ingredients

• 500 g Pork tenderloin ( in 2cm cubes )
• 100 g Roasted salted cashews ( whole )
• 1 piece Red bell pepper ( in squares )
• 1 piece Green bell pepper ( in squares )
• 1 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp rice wine
• 1 tbsp Corn starch
• 1 tsp Brown sugar
• 1 tsp Ginger powder
• 3 tbsp Peanut oil
• 1 tsp Sesame oil
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Meat preparation

   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. Cutting vegetables and aromatics

   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. Wok searing

   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. Cooking aromatics

   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. Final glazing

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat over high heat with a splash of water to loosen the sauce.