Bought a strip of pork neck from the Asian butcher, green beans and carrots from a supermarket for dinner to go with rice. At time, I like to add meat and vegetables together in a dish; safe time and less utensils to wash up.

Google: “Pork neck is a flavourful and fatty cut from the pig’s neck, rich in protein, B-vitamins, and minerals like zinc, phosphorus, and selenium. It is ideal for slow cooking, resulting in tender meat for dishes like pulled pork. Its benefits include supporting muscle growth, immune function, and energy production. Yes, pork neck is great for frying, especially as steaks or thin strips, since the fat keeps it moist and tender. It can be pan-fried, deep-fried, or air-fried, and its flavour and marbling also work well for slow cooking like braising or making sausages.”

“Carrots are nutritious root vegetables containing beta-carotene, fiber, and antioxidants that enhance vision, support immune function, and aid digestion. They are also a source of vitamin K, potassium, and various nutrients that promote bone health and overall well-being, while offering benefits like improved eye health, reduced cancer risk, lower cholesterol, weight management, and healthy skin.”

“Green beans, or string beans, are a nutritious legume rich in vitamins A, C, and K, minerals, fiber, and antioxidants. They support immune and heart health, bone strength, and digestion, and help regulate blood pressure and cholesterol. Additionally, they are low-calorie and versatile for any diet.”

Today, I am adding Asian style of marinade/ sauce to my dish. I am glad my one pan pork and vegetables are colourful, healthy, saucy and delicious. Let’s cook!!!

Ingredients

Pork and marinade

250 g pork, cut to bite size
2-3 Tsp cornflour
1 1/2 Tsp light soy sauce
2 Tbs oyster sauce
2 Tbs minced garlic
1 Tsp ginger powder
2 Tsp sesame oil
1 Tsp chicken stock powder
4 Tbs water
1 Tbs Shao Xing Chinese cooking wine
1 Tsp rice vinegar
1/4 c chicken stock
oil
salt
pepper

Vegetables
2-3 carrots, peeled skin, and cut to bite size
6-8 green beans, trim ends, and cut to bite size

Method

Marinade pork and cook

In a large bowl mix the marinade; add 2 Tsp cornflour first; except 1/4 c chicken stock for pork until well combined. Add pork, tossing it in the marinade to make sure all sides of the meat are covered. Let stand at room temperature for about 10-15 minutes.

Heat saucepan on medium high heat and add 1 Tbs oil. When the oil is hot, add minced garlic, ginger powder and cook until fragrant about 20 seconds. Then add ginger powder, chicken stock powder and water. Cook for 20 seconds fragrant. Add the marinated pork and cook until brown about 2-4 minutes.

Add the carrots and cook for about 30 seconds. Add the green beans, and cook for 2 minutes. Then add pork marinade, chicken stock, 1 Tsp cornflour and season to taste with salt and pepper, cook until pork and vegetables are cooked and sauce has caramelised about 3-5 minutes. Transfer cooked pork and vegetables with sauce to a deep plate and serve with rice. Enjoy!!!

https://helenscchin.com/2022/09/05/pork-fillet-vegetables-in-sauce/

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