So I tried this super simple recipe that turned out not to shabby. I used diced pork (not ternerloin; you need some fat in this) and added some fresh habanero to the recipe that gave it a little kick. My son who is the ultimate food critic enjoyed it so I figure if it gets his seal of approval, then I can share it.
I'm insisting on pork with some fat because the fat crisps really well and adds a layer of texture, of course its optional but here's me insisting. The palatability of the fat is 100% dependent on making sure it catches the high heat and turns golden brown. If you do use lean pork then the cook time is less because you dont want your meat drying out.
Serves 4
1 kg diced pork
250g mangetout (snow peas)
2 medium onions cut into quarters
4 fresh habanero chillies, chopped
1 tbs ground ginger
1 tbs ground garlic
4 tbs honey
2 tbs dark soy sauce
2 whole star anise
1 tbs corn flour
1/2 cup water
1 tsp chinese five spice
1/2 cup water
Oil
1/4 tsp salt
Put a little oil into a wok and once it is smoking hot, add your pork and start anise and cook on a high heat until the pork is a golden brown color. (As it cooks make sure to toss it around the wok so that it doesnt stick)
Once the pork is golden brown, add in your garlic, ginger, salt and five spice powder. Reduce the heat to medium and stir everything in until the garlic and ginger start turning golden brown. Next, add in the onion, habanero chillies and mangetout and toss everything together.
Separately, mix your cornfour and water together to make a slurry and pour this in along with the soy sauce and mix together. Once the liquid begins to thicken, turn off the heat, pour in the honey and mix and you're ready to serve.
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