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Ginger pork with sugar snap peas and asparagus

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon grated fresh ginger
  • 60ml (1/4 cup) dry sherry
  • 1 tablespoon honey
  • 4 (125g each) pork porterhouse steaks
  • Olive oil spray
  • 3 garlic cloves, thinly sliced
  • 1 long fresh red chilli, seeded, thinly sliced
  • 2 bunches asparagus, trimmed, halved
  • 150g sugar snap peas, trimmed
  • 1 tablespoon water
  • 2 teaspoons dry sherry, extra
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame seeds, lightly toasted
  • Steamed brown rice, to serve


  • 1
    Preheat oven to 180°C. Combine the ginger, sherry and honey in a shallow bowl. Add the pork and turn to coat. Set aside for 5 minutes to marinate.
  • 2
    Line a baking tray with non-stick baking paper. Heat a large non-stick frying pan over high heat. Spray with oil. Cook pork for 1-2 minutes each side or until golden. Transfer to the prepared tray. Roast for 6 minutes or until just cooked through.
  • 3
    Meanwhile, wipe the pan clean and place over medium-high heat. Spray with oil. Stir-fry the garlic and chilli for 30 seconds. Add the asparagus, peas and water, and stir-fry for 2-3 minutes or until the vegetables are bright green and tender crisp. Add the extra sherry and the sesame oil and toss to combine.
  • 4
    Thickly slice the pork across the grain. Divide the vegetables among serving dishes and top with pork. Sprinkle over the sesame seeds and serve with rice.

Source: taste.com.au


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