Stir-fried chilli pork

Page 142

Cuisine: Asian | Course Type: Main Courses

(1 review)

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Great dish, cooks quickly once pre-prep done and has become a family favourite. The trick is not to crowd the wok too much when cooking the pork, so I do mine in batches. Another tip which I saw Bill do when demonstrating this on TV is to cut the pork fillet at an angle when slicing. I serve with stir-fried veg and plain rice

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