Ready in about 2 hours, plus 2 hours marinating time
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
Lime wedges, to serve
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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