This tasty stir fry takes a little effort and boasts a long list of ingredients, but the end result is utterly delicious - fragrant pork with a sweet, sticky sauce and chunks of fresh, slightly sour mango.
- 6 boneless pork chops
- Marinade: 1 dstsp. each fish sauce, caster sugar, corn flour, minced garlic, dark soy sauce and groundnut oil
- 2 mangoes
- 2 tbsp. freshly chopped coriander
- 2 small red peppers
- 1 shallot
- 1 tbsp. groundnut oil
- Sauce: 3 tbsp. mango juice + 2 tbsp. water + 2 tbsp. caster sugar + 1.5 tbsp. tomato ketchup + 1 tbsp. vinegar + 1 tbsp. lime juice + 1 tbsp. fish sauce
Combine the ingredients for the marinade together. Dice the pork into chunks. Add to the marinade and stir to coat. Leave to sit for 15 minutes.
Peel, stone and dice the mangoes. Dice the shallot. Slice the peppers in half, remove the seeds and pith and dice the flesh. Blend 25g of the mango with the juice in a food processor, then tip into a bowl and stir with the rest of the ingredients for the sauce.
Heat the groundnut oil over a medium heat in a wok. Add the shallot and red peppers and fry until fragrant, 3 minutes, then add the marinated pork and stir fry until browned, 3-4 minutes. Turn the heat down and cook until the pork is cooked through, around 5 minutes.
Add the sauce and stir to combine. Once the sauce comes to the boil, take the pan off the heat. Leave to cool for a few minutes, then stir in the fresh mangoes and coriander.