A stir-fry is always a win across menus with its mix of protein, abundance of vegetables and tasty flavour combinations. So why not elevate your next stir-fry option with Australia’s most popular meat (besides chicken)?
Working out to $3.40 per plate, this stir-fry recipe will be a crowd-pleaser with its tasty umami characters and crispy, yet juicy Australian Pork.
Ingredients (serves 10)
- 800g pork neck
- 2 small eggplant
- 2 medium green capsicum
- 2 medium onions
- 150mls vegetable oil
Miso sauce
- 120g white miso paste
- 90mls sake
- 90mls mirin
- 60g brown sugar
- 60mls soy sauce
Method: Miso sauce
- Combine miso, sake, mirin, sugar and soy sauce, whisking well until combined and set aside.
Method: Stir fry
- Slice pork into thin strips. Cut eggplant into 2cm x 4cm strips. Cut capsicum and onion into 1cm strips.
- Heat a large frying pan or wok on medium heat. Add 60mls oil and stir fry eggplant. When eggplant is tender, remove and drain on paper towel.
- Add another 60mls oil to pan and stir fry pork in batches until almost cooked through. Remove and set aside.
- Add remaining oil to pan and stir fry onion and capsicums. When onion and capsicums are tender, return eggplant and pork to the pan. Add miso mixture and continue cooking on medium heat for 1-2 minutes until sauce thickens.
To serve:
- Serve garnished with sesame seeds along with steamed rice and Asian greens.
