Sticky peanut pork with stir-fried purple sprouting broccoli
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Sticky peanut pork with stir-fried purple sprouting broccoli
Although it loses its purple colour when cooked, purple sprouting broccoli has a stronger, sweeter flavour than its green cousin, which works perfectly with bold, salty Asian ingredients like soy sauce
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
502Kcal
Fat
28gr
Saturates
6gr
Carbs
18gr
Sugars
14gr
Fibre
8gr
Protein
40gr
Salt
2.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp sesame oil
- 1 tbsp clear honey
- 2 tbsp smooth peanut butter
- 2 tbsp dark soy sauce
- 400g pork loin medallions
- 50g unsalted roasted peanuts, finely chopped, plus extra to serve
- cooked rice, to serve
For the stir-fry
- 400g purple sprouting broccoli
- 200g green beans, trimmed
- 1 tbsp sesame oil
- 1 red onion, finely sliced
- 4cm root ginger, cut into matchsticks
- 2 garlic cloves, finely sliced
- 1 red chilli, finely sliced (deseeded if prefer)
- 2 tbsp dark soy sauce
- 1 tbsp hoisin sauce
Step by step
Kitchen tip
This recipe would work well with chicken if you don’t want to use pork, or make it veggie and swap in a block of firm tofu instead (press excess water from the tofu before marinating, so it takes on more flavour).
- Marinate the pork ahead of cooking: mix together the sesame oil, honey, peanut butter and soy. Put the pork medallions in a shallow dish with the marinade and turn to coat. Cover and leave in the fridge for up to 3 hours, removing from the fridge 15 minutes before cooking them.
- For the stir-fry, blanch the broccoli in boiling water for 3-4 minutes, adding the beans for the final minute. Drain and refresh in cold water to halt the cooking process.
- Scatter the chopped peanuts over the pork medallions. Heat a large non-stick frying pan over a medium heat and fry the pork with all the marinade for 10-12 minutes, turning 2-3 times while cooking. Add a splash of cold water towards the end of the cooking time to ensure you keep a sauce-like consistency.
- Meanwhile, for the stir-fry, heat the sesame oil in a wok or frying pan and stir-fry the onion, ginger, garlic and chilli for 4-5 minutes over a medium-high heat, before adding the broccoli and beans. Continue to stir-fry for 3-4 minutes, then add the soy and hoisin sauces. Fry for a further minute.
- When the pork is cooked, remove from the pan and let rest for a few minutes, then thickly slice. Serve with the stir-fried veg, rice and any peanut sauce from the pan.
