Discover the ease and deliciousness of my Pork and Onion Stir Fry, where thinly sliced pork and tender onions come together ...

Pork stir fry is a favourite for fast weeknight dinners, and this flavoursome recipe will be your new go-to. Pork fillets are ...

Put to one side. Heat one tablespoon of the oil in a large non-stick frying pan or wok. Stir-fry the pork over a high heat for two minutes or until nicely browned. Tip onto a plate and return the ...

This 35-minute stir-fry calls for Asian sweet chili sauce, which you'll soon want to put on everything you cook.

Preheat a large non-stick frying pan over a high heat and add the oil . Add the pork and stir fry for 2-3 minutes until lightly browned. Remove from the pan. Add the butter to the pan, then the ...

You can serve the vegetables raw or stir-fry them and finish with a splash of soy sauce and mirin, if you like. Fry the eggs, if using. To make the miso pork, heat the sesame oil in a large pan ...

Add the marinated pork to the wok and use the spatula to break it up into smaller pieces. Stir-fry over a high flame until the pork starts to lose its pink colour, then remove the meat ...

This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.

As in all stir-fried dishes all the ingredients need to be prepared, ready to use, as the cooking is fast and you don’t want it overcooked.

then stir in oil to make a paste. Smear a thin layer over pork and wrap in plastic wrap. Refrigerate overnight. The next day, let pork loin come to room temperature. Preheat oven to 450 degrees.