John Myers
Pork Fillet Wok À La Papa
The perfect pork fillet wok à la papa recipe with a picture and simple step-by-step instructions.
- 250 g Fresh pork fillet (here: ½ fillet)
- 200 g Cooked rice from the previous day (75 g unCooked!)
- 150 g Small white fresh mushrooms
- 1 Green peppers approx. 150 g
- 100 g Date tomatoes
- 1 Onion approx. 100 g
- 1 Clove of garlic
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 2 tbsp Coriander green
- 2 tbsp Oil
- 2 tbsp Sweet soy sauce
- 2 tbsp Light soy sauce
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- Coriander greens for garnish
- Possibly cook the rice (see my recipe: Cooking rice:). Wash the pork tenderloin, pat dry with kitchen paper, cut first into slices and then into strips. Clean / brush mushrooms, remove stems and cut in half. Clean and wash the peppers and cut into small diamonds. Wash and quarter the date tomatoes. Peel the onion, cut into eighths and cut into wedges. Peel and finely dice the garlic clove and ginger. Clean, wash and cut the chilli pepper into small cubes. Wash the coriander leaves, shake dry, pluck the leaves and chop. Heat the oil (1 tbsp) in the wok, add the onion cubes, garlic cubes, ginger cubes and chilli pepper cubes, fry vigorously / stir fry and slide to the edge of the wok. Add oil (1 tbsp) and fry the pork fillet strips vigorously. Finally mix with the fried vegetables / spices and slide to the edge of the wok. Now add the remaining vegetables / ingredients one after the other (mushroom halves, pepper diamonds, date tomato quarters, coriander greens and cooked rice) and fry / stir-fry. Season with sweet soy sauce (2 tbsp), light soy sauce (2 tbsp), coarse sea salt (2 big pinches from the mill) and colored pepper (2 big pinches from the mill). Stir everything for another 1 – 2 minutes and serve garnished with coriander stalks. Pork fillet wok à la Papa (A very, very tasty wok dish that even beginners can easily succeed in wok cooking!) Possibly cook the rice (see my recipe:). Wash the pork tenderloin, pat dry with kitchen paper, cut first into slices and then into strips. Clean / brush mushrooms, remove stems and cut in half. Clean and wash the peppers and cut into small diamonds. Wash and quarter the date tomatoes. Peel the onion, cut into eighths and cut into wedges. Peel and finely dice the garlic clove and ginger. Clean, wash and cut the chilli pepper into small cubes. Wash the coriander greens, shake dry, pluck the leaves and chop. Heat the oil (1 tbsp) in the wok, add the onion cubes, garlic cubes, ginger cubes and chilli pepper cubes, fry vigorously / stir fry and slide to the edge of the wok. Add oil (1 tbsp) and fry the pork fillet strips vigorously. Finally mix with the fried vegetables / spices and slide to the edge of the wok. Now add the remaining vegetables / ingredients one after the other (mushroom halves, pepper diamonds, date tomato quarters, coriander greens and cooked rice) and fry / stir-fry. Season with sweet soy sauce (2 tbsp), light soy sauce (2 tbsp), coarse sea salt (2 big pinches from the mill) and colored pepper (2 big pinches from the mill). Stir everything for another 1 – 2 minutes and serve garnished with coriander stalks. Pork fillet wok à la Papa (A very, very tasty wok dish that even beginners can easily succeed in wok cooking!) Possibly cook the rice (see my recipe:). Wash the pork tenderloin, pat dry with kitchen paper, cut first into slices and then into strips. Clean / brush mushrooms, remove stems and cut in half. Clean and wash the peppers and cut into small diamonds. Wash and quarter the date tomatoes. Peel the onion, cut into eighths and cut into wedges. Peel and finely dice the garlic clove and ginger. Clean, wash and cut the chilli pepper into small cubes. Wash the coriander greens, shake dry, pluck the leaves and chop. Heat the oil (1 tbsp) in the wok, add the onion cubes, garlic cubes, ginger cubes and chilli pepper cubes, fry vigorously / stir fry and slide to the edge of the wok. Add oil (1 tbsp) and fry the pork fillet strips vigorously. Finally mix with the fried vegetables / spices and slide to the edge of the wok. Now add the remaining vegetables / ingredients one after the other (mushroom halves, pepper diamonds, date tomato quarters, coriander greens and cooked rice) and fry / stir-fry. Season with sweet soy sauce (2 tbsp), light soy sauce (2 tbsp), coarse sea salt (2 big pinches from the mill) and colored pepper (2 big pinches from the mill). Stir everything for another 1 – 2 minutes and serve garnished with coriander stalks.
Facebook Comments