Garlic Ginger Honey Pork

Serves 4

Time 20 minutes

Ingredients

1 medium pork loin, approx 650-750g

3 tsp extra virgin olive oil 

6 cloves garlic, finely chopped 

1 tbsp grated ginger 

½ cup honey 

2 tbsp gochujang 

1 tbsp red wine vinegar 

To Serve

2 bunches broccolini, trimmed 

1 zucchini sliced into 3 mm thick long strips or ribbons

¼ cup almonds, toasted and roughly chopped  

2-3 cups cooked basmati or brown rice, to serve 

1 green onion / Asian shallot, finely sliced 

Method

Trim the pork and slice it into 1cm x 4cm strips. Heat 2 tsp extra virgin olive oil in a frypan and brown the pork strips over medium to high heat. Transfer to a bowl and set aside. Add the remaining 1 tsp extra virgin olive oil to the pan with the garlic and ginger and cook for 30 seconds, stirring throughout to prevent burning.

Add the honey, gochujang and red wine vinegar to the pan, increase the heat to high, and when the liquids are bubbling and super hot, add the pork back into the pan and toss to coat. Cook for a further 4-5 minutes so the pork is coated and glazed beautifully, and the liquids have reduced in the process.

Turn off the heat, transfer to a serving bowl, cover and set aside.

Steam the broccolini for 3-4 minutes until bright green and just tender. Add the zucchini strips for the final 1 minute. Divide the rice between bowls, top with the glazed pork, add steamed vegetables, and finish by sprinkling the toasted almonds and onion over the bowls.