Pork with Bell Peppers

Thinly sliced pork seared over high heat, coated in a glossy brown sauce. The bell peppers remain crisp, providing a fresh contrast to the tender meat.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 368
• Protein: 28 g
• Carbs: 14 g
• Fat: 17 g

Ingredients

• 500 g Pork tenderloin ( thinly sliced )
• 1 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice wine
• 1 tbsp Corn starch
• 1 tsp White sugar
• 1 tsp Ginger powder
• 3 tbsp Peanut oil
• 1 tsp Sesame oil
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Marinate the meat

   Mix the pork with a spoonful of soy sauce, rice wine, and cornstarch. The meat must be well coated so the sauce clings during cooking.

2. Prepare the vegetables

   Cut the peppers into even strips and slice the onion. Finely mince the garlic. Everything must be ready before starting as the cooking process is very fast.

3. Sear the pork

   Heat the peanut oil in a wok or large pan until a light smoke appears. Stir-fry the pork in small batches so it browns without boiling in its own juices. Set aside.

4. Stir-fry the vegetables

   In the same pan, toss in the onion and peppers. Stir constantly. They should remain firm and keep their vibrant color. Add the garlic and ginger at the end.

5. Bind and glaze

   Return the meat to the pan, pour in the remaining soy sauce, oyster sauce, and sugar. The liquid will thicken instantly and glaze the meat. Finish with a dash of sesame oil.

Chef's tips

• Cut the meat against the grain to ensure it stays tender.
• Never overcrowd the pan, otherwise the temperature drops and the meat boils instead of searing.
• Cornstarch is the key to achieving that velvety, glossy sauce.

Storage

Keeps for 3 days in the refrigerator. Reheat over medium heat with a small splash of water to loosen the sauce.