Shredded Pork Stir Fry With Sweet Bean Sauce Food

EASY SHREDDED PORK

Steps:

• Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
• Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
• Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
• Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

PORK, GREEN BEAN & OYSTER STIR-FRY

Steps:

• In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
• Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened. Serve with steamed rice or noodles.

PORK NOODLE STIR-FRY

Steps:

• Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
• Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

PORK STIR FRY WITH BLACK BEAN SAUCE

Steps:

• Combine the soy sauce and black bean sauce in a bowl.
• Add the pork strips and marinate overnight in the refrigerator.
• Strain the marinade from the pork into a separate bowl.
• Spray wok with non-stick cooking spray and heat over high heat until hot.
• Add in the peppers, onion, carrots, broccoli and garlic.
• Stir fry for 3 to 4 minutes.
• Remove veges from the wok.
• Place pork and marinade in the heated wok and stir fry until the pork is no longer pink (4-5 minutes).
• Add veges back into the wok and stir fry for 2 minutes or until the sauce thickens.
• Serve over steamed rice.