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Keep supper simple and fresh with these deliciously sticky sweet chilli pork strips! You can’t beat the value and versatility of quick-cooking, lean pork stir-fry strips. Coated in a sticky sweet chilli glaze, they can be served hot or cold in a multitude of dishes. Our colourful all-in-one bowls with cauli-rice make a perfect low-carb supper and the sticky pork wraps with pineapple salsa are delicious for lunch on a hot summer’s day.
Sticky sweet chilli pork strips
Pork stir-fry strips are usually cut on demand – just ask your butcher. They’re almost always cut from the leg; ask the butchery staff to cut the strips against the grain of the meat for a tender result.
Serves 4 (depending on the dish)
Preparation time: 10 minutes
Cooking time: 10 minutes
- 500g pork stir-fry strips
- olive oil
- 10ml seasoned salt
- 5ml chopped garlic
- 5ml chopped ginger
- 60ml sweet chilli sauce
- lemon juice to taste
1 Season the pork strips with the salt mix and about a tablespoon of olive oil, then mix well.
2 Put another tablespoon of oil in a heavy-bottomed frying pan over high heat and wait for it to warm up before adding half the pork. Work in batches to avoid ‘overcrowding’ the pan. Let the first side brown, flip the strips with tongs or a spatula, then brown the second side. Transfer the pork to a plate and repeat with the remaining meat.
3 Add the garlic and ginger to the pan and stir until fragrant. Add the sweet chilli sauce and heat through. Once bubbling, return the seared pork to the pan and toss until the pork is glazed and coated. Season with lemon juice and remove from the heat.
All-in-one bowls with cauli-rice
The quantities for this recipe are just a suggestion, as the portion size of the completed bowls will depend on how many components you add to yours and how hungry you are! Feel free to edit the number of veggies you add.
Makes 4 generous portions
Preparation time: 10 minutes
Cooking time: 5 minutes
- 380g cauli-rice
- olive oil
- salt and pepper to taste
- 15ml chopped herbs and spring onion
- 400g cooked sweet chilli pork strips (see above)
- 2 avos, sliced
- 2 cups roasted butternut cubes
- 12 cherry tomatoes, halved
- a handful of rocket
- lemon juice to taste
1 To cook the cauli-rice, heat a glug of olive oil in a large pot or frying pan and add the cauli-rice. If your pan is too small to fit all of it comfortably, work in two batches. Allow the rice to brown a bit before stirring. Once it starts to colour, season with salt, pepper, herbs and spring onion and cook gently for another 3–5 minutes or until al dente. You can add a dash of boiling water to the pan if it looks like the rice is catching and to help create steam.
2 Divide the rice between four bowls before adding a portion of sticky pork strips, butternut, tomato, rocket and avo to each. Season with lemon juice and a sprinkling of nuts or seeds if you wish. Spicy mayonnaise is an optional extra.
Sticky pork wraps with pineapple salsa
Makes 10 small wraps
Preparation time: 20 minutes
- about 1 cup of diced pineapple
- ½ cucumber, diced
- 1–2 ripe avos, cut into cubes
- 60ml soft herbs such as coriander, basil or parsley
- 4 spring onions, chopped
- salt and pepper
- lemon or lime juice to taste
- 400g cooked sweet chilli pork strips (see above)
- burger mayonnaise (or your favourite)
- 10 small wraps
1 Make the salsa by combining the pineapple, cucumber, herbs, spring onion and avo. Season with salt, pepper and lemon juice.
2 Spread the wraps with mayonnaise, add a portion of pork strips and a spoonful of salsa – be careful not to overfill the wrap or it will be difficult to fold it.
3 Fold the bottom part of each wrap up over the filling then fold in the sides, leaving the top open to show off the filling. Secure the parcel by wrapping a square of wax paper around the bottom half. Arrange on a platter and serve with extra mayo.
