Stir-fried chilli pork recipe
 Quick and easy, this stir-fried pork recipe is great if you need a tasty dinner on the table in a matter of minutes. 1 tbsp soy sauce2 tbsp mirin2 tbsp hoisin sauce2 tbsp sesame oil1 tsp dried chilli flakes800g/1lb 12oz pork fillet, cut into thin slices 1 tbsp soy sauce 2 tbsp mirin 2 tbsp hoisin sauce 2 tbsp sesame oil 1 tsp dried chilli flakes 800g/1lb 12oz pork fillet, cut into thin slices 3 tbsp sunflower or vegetable oil4 garlic cloves, crushed3 red chillies, cut in half lengthways, stalks left on and de-seeded6 spring onions, halved1 tbsp soy sauce2 tbsp granulated sugar2 tbsp roasted peanuts350g/13oz Thai jasmine rice, steamed 3 tbsp sunflower or vegetable oil 4 garlic cloves, crushed 3 red chillies, cut in half lengthways, stalks left on and de-seeded 6 spring onions, halved 1 tbsp soy sauce 2 tbsp granulated sugar 2 tbsp roasted peanuts 350g/13oz Thai jasmine rice, steamed Method For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. Coat the pork in the marinade and chill in the fridge for 15 minutes.Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes. Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok.Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes.Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice. For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. Coat the pork in the marinade and chill in the fridge for 15 minutes. Coat the pork in the marinade and chill in the fridge for 15 minutes. Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes. Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes. Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok. Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok. Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes. Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes. Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice. Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice.