SW recipe: Gunpowder pork

Ready in about 2 hours, plus 2 hours marinating time

Ingredients:

900g pork tenderloin, all visible fat removed, cut into large bite-size pieces

2 level tbsp Shaoxing rice wine or dry sherry

5 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp finely grated fresh root ginger

5 garlic cloves, crushed

12 dried bird’s eye chillies or 5 dried red chillies

Low-calorie cooking spray

6 spring onions, thinly sliced diagonally

1 tsp freshly ground Sichuan peppercorns

2 star anise

1 cinnamon stick

1 1/2 tsp Chinese five-spice powder

4 tbsp tomato purée

700ml chicken or vegetable stock

375g dried jasmine or long-grain rice

400g broccoli florets

200g mangetout

Lime wedges, to serve

Method:

1 Put the pork into a plastic food bag and add the rice wine, soy sauces, half the ginger, half the garlic and half the chillies. Marinate in the fridge for at least 2 hours, or overnight if you have time.

2 Preheat your oven to 160°C/fan 140°C/ gas 3. Spray a large, flameproof casserole with low-calorie cooking spray. Add half the spring onions, remaining ginger, garlic and chilli, peppercorns, star anise, cinnamon and five spice. Stir-fry over a gentle heat until fragrant and soft.

3 Turn up the heat, then lift the pork from the marinade and stir-fry in the spring onion mixture for about 3 minutes, or until the meat is just sealed but not browned. Tip in the marinade, tomato puree and stock and stir well. Cover and cook in the oven for 1 hour.

4 Remove the lid and cook for a further 30 minutes. When ready the meat should be tender, turning golden brown where it breaks the surface of the sauce.

5 Just before serving, cook the rice according to the packet instructions. Steam the broccoli for 4.5 minutes, adding the mangetout for the last 2 minutes. then drain. Remove the pork from the oven, stir, and remove the star anise and cinnamon stick. Serve with the rice and veg and lime wedges for squeezing over.

Syns per serving: 1/2

COOK’S NOTE Chinese five-spice powder Is made from a mix of ground star anise and cinnamon along with other spices such as ground fennel seeds, cloves, ginger and black pepper. It goes well with all meats and fish and is one of the most recognisable flavours In Chinese cooking

 

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Slimming Tip 1 – Don’t go hungry
If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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Now no food has the power to actually slim you down, but the foods with the least calories for the most amount of filling power will cut your calorie intake without you even realising.
These foods what to take priory over other foods, by filling your plate with at least 1/3 of the Super Slimming Foods will see the lbs literally drop off.

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Fail to plan is planning to fail. Make a solid plan not only for the foods and meal you are going to enjoy but also what might get in your way. If you know you have a night out, that’s fine, just plan… What food will you order? What drinks will you order? And stick to your plan for amazing weight losses.

With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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