Double roasted pork with carrots and onions

Ingredients for 2 servings:

• 350 g pork fillet(s)
• 4 carrots
• 1 large onion(s)
• 2 garlic cloves
• 1 piece(s) of ginger the size of a garlic clove
• ½ chili pepper(s), red, pitted
• Peanut oil for frying
• 5 tsp soy sauce, light
• 3 tsp oyster sauce
• 1 tsp, heaped sugar
• 1 tsp sesame oil
• 100 ml vegetable stock, from the jar or homemade
• 1 tsp salt
• ½ pinch of five-spice powder
• chili flakes
• pepper
• 2 tbsp soy sauce, light
• Sugar, a good pinch

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Cut the pork fillet into thin slices against the grain, then into very thin, long strips. It’s okay if some tear or don’t stick together properly. Place the thin strips of meat in a bowl and marinate in the refrigerator with light soy sauce and sugar for half an hour. In the meantime, cut the carrots into thin sticks. Also cut the onion into thin half rings of a similar thickness. Then finely chop the garlic, ginger, and half the chili pepper. Depending on your desired spiciness, you should pay attention to the amount and type of chili, and whether or not to deseed it. I prefer a mild spiciness and tend to be cautious. If necessary, you can add dried chili flakes at the very end. For Asian stir-fries, it’s important to have all the ingredients on hand, as frying and cooking in a wok or pan at high temperatures can go very quickly. Now heat the peanut oil in a wok or a good-quality pan. Fry the meat at high heat, stirring well to prevent anything from burning. It shouldn’t splatter too much, but it should cook quite loudly with plenty of steam. When the meat is lightly browned on all sides, transfer it, including any cooking juices, to a bowl and set aside. Add a little more peanut oil and heat until hot, then add the carrot sticks and shortly after the onion strips, and fry, stirring constantly. As soon as the vegetables begin to soften, add the meat and its juices back in and fry for a second time. While stirring constantly, add the chopped chilies, garlic, and ginger. Stir everything together for a while until the aromas have developed. You should be able to smell this. Then deglaze everything with a little vegetable stock and season with light soy sauce, oyster sauce, sesame oil, pepper, sugar, salt, 5-spice powder, and chili flakes, if desired. The quantities are very tricky, because it’s very easy to overseason with 5-spice, sesame oil, and oyster sauce. If this happens, add a little water or vegetable stock and let it evaporate a little. Then season again. The seasoning quantities are therefore only approximate. This is an imitation of a dish from a Chinese restaurant in Cyprus and also works very well with beef. It goes very well with rice.