Ingredients (for 6 servings)
- Pork Fillet (450g)
- Cornflour (2 Tbsp)
- Sea salt & Pepper (5 ml)
- Garlic Clove (2)
- Green/Red bell pepper (2)
- Carrots (2)
- Spring Onion (4)
- Cashew Nuts (2 Tbsp)
- Soy Sauce (2 Tbsp)
- Worcestershire Sauce (2 Tbsp)
- Balsamic Vinegar (1 Tbsp)
- Bulgur Wheat (2 Cups)
Instructions
- Thinly slice the pork fillets into strips; coat with cornflour and black pepper
- Peel and finely chop the garlic. Do the same with ginger
- Chop the green pepper into slices. Chop the carrots into dices
- Chop the spring onions into small rectangular bits; do not discard the white parts (stalk)
- In a large frying pan, on high heat, add the cashew nuts and cook till they are slightly browned; remove and store in a bowl
- In the same pan, add coconut oil, and the pork slices
- Cook for a minute on each side, and be careful not to overcrowd the pork on the pan so as not to stew – rather you want it to brown
- Remove the browned pork from pan and onto plate
- Add the worcestershire sauce, soy sauce and balsamic vinegar into the pan, along with spring onion greens, garlic and ginger
- Cook for a minute, then add the pepper and carrots & cook for further 5 mins
- Re-add pork into pan and cook till the pork is soft, tender, and done on the insides.
- Prepare the bulgur wheat as per instructions
- When the pork is ready, serve alongside the bulgur wheat – with cashew sprinkled atop.
- Enjoy!
Nutrition Content (Per Serving)
Carb: 43g, Pro: 23g, Fat: 10g, Cal:373
