What a winner of a midweek dinner!  All the test kitchen dummies absolutely loved this one and why wouldn’t you?  Tender pork fillet marinated and stir fried in crunchy peanut butter, chilli paste and lime with crunchy broccolini and sweet spring onion.  Emmalish!

Prep time:  15 Minutes                 Cooking time:  20 Minutes                      $  Low budget

Serves 4

Peanut oil for frying

800gm of pork fillet, thinly sliced

4 tbs of crunchy peanut butter

3 tbs of Sambal Oelek* (it is not too spicy but reduce if you don’t want it too hot)

1/2 cup of kecap manis*

Juice of 1 lime

1/4 cup of water

2cm piece of ginger, finely grated

2 cloves of garlic, finely minced

1 brown onion, halved and sliced top to bottom

3 spring onions, sliced into 2cm batons with green part reserved and finely sliced diagonally for garnish

1 bunch of broccolini, ends trimmed and sliced into 2cm batons diagonally

Steamed rice or rice noodles to serve

Place the peanut butter, sambal oeleck, kecap manis and lime juice in a bowl.  Use a whisk to break down the peanut butter and pour in a little of the water to thin it out slightly.  Scoop out half the sauce and set aside for later.  Place the pork fillet in the bowl with the marinade and mix well to combine so that all the pork pieces are covered. Cover and refrigerate for at least an hour or all day if you like.

Heat a wok to nice and hot and add a little peanut oil.  Fry the pork, in batches until golden on both sides.  This takes a little time as you want the pork to be nice and caramelised on both sides.  I used tongs to flatten each piece out and turn it over.  It took about 7 minutes to do this and add a little more oil between batches if you need to.

Wipe the wok out with a piece of paper towel to get rid of any charred bits and add a little more oil.  Stir fry the onion until just starting to soften and then add the garlic and ginger.  Stir fry for a minute and add the broccolini, continuing to stir until it just starts to change colour then add the spring onion and pork back to the wok.  Stir fry for 2-3 minutes and then pour in the rest of the sauce.  Toss to combine so everything in the wok is coated in the delicious sauce.

Divide the pork between four bowls filled with steaming rice or noodles and top with the spring onion tops that were reserved for garnish.  Dig in!

* Sambal Oeleck is an Indonesian chilli paste that is available in the Asian section of the supermarket.  It has a lovely mild chilli flavour.  You could substitute with normal hot chilli sauce but reduce the amount to two tablespoons as it may be too spicy.  Kecap manis is also available in supermarkets and is a sweet soy.  You could substitute normal soy with a couple of teaspoons of brown sugar.  Taste the sauce before you put the pork in and adjust if necessary to obtain the perfect balance of sweet, sour, salty and spicy.