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Stir-fried pork loin with roasted broccoli and house peanut sauce
2024-07-05
https://www.metro.ca/userfiles/image/recipes/saute-longe-porc-brocoli-12318.jpg
PT30M
PT25M
PT55M
Cut the pork loin into 2 cm × 2 cm cubes, approximately. Season the meat to taste. Pour half of the vegetable oil into a large wok.Sauté the cubed pork over very high heat for about 5 minutes. Set the meat aside on a plate.Pour the remaining vegetable oil into the same wok. Heat the oil over high heat and add the broccoli florets. Fry them for 2 minutes, then add the garlic cloves and bake at 375 °F (190 °C) for 5 to 10 minutes. Remove the broccoli from the oven and transfer it to a plate.Using the same wok still, pour in the coconut milk, peanut butter, soy sauce, ginger, brown sugar, lime juice and sesame oil. Let cool and put all these ingredients in a blender. Blend until smooth and season if needed.
Tip: You can also use what’s left at the bottom of a jar of peanut butter by adding the remaining ingredients on top and microwaving everything together.Cook the noodles according to the package instructions. Once the noodles are cooked, plate them in a deep pasta dish.In the meantime, mix the cooked pork along with its juices and the broccoli in the peanut sauce. Heat and generously plate the mix on top of the noodles.Top with chopped peanuts and coarsely broken up coriander, as well as a few hot pepper flakes.Source : Martin Juneau
4
4
1
4
4
600 g pork loin
1 bunch of broccoli, cut into medium-sized florets
50 mL vegetable oil
2 cloves garlic
100 mL coconut milk (+ water)
30 mL peanut butter
30 mL soy sauce
15 mL fresh ginger, finely grated
25 mL brown sugar
1 lime, juiced
15 mL sesame oil
200 g medium-sized rice noodles
40 g roasted peanuts
1/4 bunch coriander
salt, to taste
hot pepper flakes, to taste
Stir-fried pork loin with roasted broccoli and house peanut sauce
4
Main course
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME
Ingredients
-
600 g
pork loin
-
1
bunch of broccoli, cut into medium-sized florets
-
50 mL
vegetable oil
-
2
cloves garlic
-
100 mL
coconut milk (+ water)
-
30 mL
peanut butter
-
30 mL
soy sauce
-
15 mL
fresh ginger, finely grated
-
25 mL
brown sugar
-
1
lime, juiced
-
15 mL
sesame oil
-
200 g
medium-sized rice noodles
-
40 g
roasted peanuts
-
1/4 bunch
coriander
-
salt, to taste
-
hot pepper flakes, to taste
Preparation
Cut the pork loin into 2 cm × 2 cm cubes, approximately. Season the meat to taste. Pour half of the vegetable oil into a large wok.
Sauté the cubed pork over very high heat for about 5 minutes. Set the meat aside on a plate.
Pour the remaining vegetable oil into the same wok. Heat the oil over high heat and add the broccoli florets. Fry them for 2 minutes, then add the garlic cloves and bake at 375 °F (190 °C) for 5 to 10 minutes. Remove the broccoli from the oven and transfer it to a plate.
Using the same wok still, pour in the coconut milk, peanut butter, soy sauce, ginger, brown sugar, lime juice and sesame oil. Let cool and put all these ingredients in a blender. Blend until smooth and season if needed. Tip: You can also use what’s left at the bottom of a jar of peanut butter by adding the remaining ingredients on top and microwaving everything together.
Cook the noodles according to the package instructions. Once the noodles are cooked, plate them in a deep pasta dish.
In the meantime, mix the cooked pork along with its juices and the broccoli in the peanut sauce. Heat and generously plate the mix on top of the noodles.
Top with chopped peanuts and coarsely broken up coriander, as well as a few hot pepper flakes.
Source : Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
