Pinch Of Nom Honey Chilli Pork Food

KUNG PAO PORK | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Preheat the oven to 180ºC and line a baking tray with baking parchment.
• Place the pork, cornflour, Chinese 5 spice and sesame oil into a sandwich bag and shake until the pork is completely coated in the cornflour mix. Spread across the baking tray and place into the oven for 35 minutes, turning after 20 minutes.
• While the pork is cooking, make the sauce. Sauté the onions, red pepper and carrot in a little low calorie cooking spray, on a low heat, until they start to soften. This will take around 6-7 minutes.
• Once the vegetables have softened, add the garlic and bamboo shoots and cook for a further 2 minutes, stirring frequently.
• Add all of the remaining sauce ingredients (except the spring onions), mix well to combine and leave to simmer on a low heat for 10-15 minutes until the sauce has thickened and reduced.
• Once the pork has cooked and is crisp and golden, add it to the sauce and stir. Serve immediately with rice or your choice of accompaniment and garnish with the finely sliced spring onions.

PULL-APART PORK WITH HONEY CHIPOTLE

Steps:

• Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
• Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
• Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
• Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.