Sticky Lemon and Ginger Pork

It's Friday which means takeaways for many, but if you're looking to cook up something equally as tasty, and a little bit healthier, our Asian, Sticky Ginger and Lemon Pork dish will do just the trick. Pair with our Lady Sourmouth Kombucha for the perfect Friday Night In. 

Ingredients:

For the Marinade and Pork:

450 g pork tenderloin or pork shoulder, thinly sliced
2 tbsp fresh ginger, grated
Zest of 1 lemon
3 tbsp lemon juice
3 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
2 cloves garlic, minced
½ tsp chili flakes (optional, for heat)
Salt and black pepper to taste

For Cooking:

1-2 tbsp vegetable oil (for frying)
2 spring onions, sliced (for garnish)
Sesame seeds (for garnish, optional)

Instructions:

1. Marinate the Pork:
In a large mixing bowl, combine the grated ginger, lemon zest, lemon juice, soy sauce, honey or brown sugar, sesame oil, minced garlic, and chilli flakes (if using).
Season the sliced pork with a little salt and pepper, then add it to the marinade. Toss to coat the pork thoroughly.
Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavour.

2. Cook the Pork:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated pork in a single layer (cook in batches if necessary to avoid overcrowding). Sear the pork for 3-4 minutes per side until browned and caramelized, stirring occasionally.
Pour any remaining marinade over the pork and cook for an additional 1-2 minutes, letting the sauce reduce slightly until it clings to the pork.

3. Serve:
Transfer the pork to a serving platter and garnish with sliced green onions & sesame seeds if desired.

Serve with steamed rice, stir-fried vegetables, or even a fresh side salad.