Caramelised chilli pork stir fry

Stir fry smash up! No time to shop yesterday but I had a pork fillet in the freezer and a few past-their-best peppers in the fridge so it was time to get creative.

This caramelised pork stir fry is so easy but tastes as if you’ve been prepping for hours. It has an intense spicy-sweet flavour so all you’ll need alongside is some steamed rice and whatever green veg you have to hand. Serves 3-4

1 pork fillet sliced into small strips
2 tbsp chilli bean paste
2 tbsp soy sauce
1 thumb fresh ginger, grated
2 tbsp brown sugar
1 tbsp mirin or sherry
1 tbsp sesame oil
2 tbsp vegetable oil
2 peppers, thinly sliced
1 onion, halved and thinly sliced
2 spring onions, finely chopped
Sesame seeds
Fresh coriander to serve

Tip the pork, paste,soy, sugar, ginger, mirin or sherry and sesame oil into a bowl and stir. Leave for at least an hour but preferably overnight in the fridge.

Pour the vegetable oil into a wok or deep frying pan and when it’s very hot add a quarter of the pork. Press down on it as it cooks so you can hear it sizzle, then when it’s nicely caramelised (4-5 minutes) remove and keep it warm while you do the next batch. When all the pork is cooked, throw the peppers and onion into the wok and stir fry for 3-4 minutes until softened. Return the pork to the pan and mix everything together, then scatter with sesame seeds, spring onions and fresh coriander and serve.