Meat Recipes - Stir-fried Pork with Dried Shrimp Recipe

Ingredients

• 250g/9oz pork fillet (tenderloin), sliced

• 30ml/2 tbsp vegetable oil

• 2 garlic cloves, finely chopped

• 45ml/3 tbsp dried shrimp

• 10ml/2 tsp dried shrimp paste

• 30ml/2 tbsp soy sauce

• juice of 1 lime

• 15ml/1 tbsp light muscovado (brown) sugar

• 1 small fresh red or green chili, seeded and finely chopped    

• 4 pak choi (bok choy) or 450g/1lb spring greens (collards), shredded

Serves 4

---

Method:

1. Place the pork in the freezer for about 30 minutes, until firm. Using a sharp knife, cut it into thin, even slices.

2. Heat the oil in a preheated wok or large frying pan and cook the garlic until golden brown. Add the pork and stir-fry for about 4 minutes, until just cooked through.

3. Add the dried shrimp, then stir in the shrimp paste, with the soy sauce, lime juice and sugar.

4. Add the chili and pak choi or spring greens and toss over the heat until the vegetables are just wilted.

5. Transfer the stir-fry to warmed individual bowls and serve immediately, making each portion includes some of the salty citrus sauce that will have collected in the bottom of the wok.

Note: You might expect the dried shrimp to give this dish a fishy flavor, but instead it simply imparts a delicious savory taste.

Cook's Tip: Shrimp paste is made from tiny crustaceans, which have been salted, dried, pounded and then left to ferment before being shaped into a solid block or packed into a tub or jar. The extremely pungent odour vanishes when the paste is cooked.