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Pork & Broccolini Stir-Fry with Italian-Style XO Sauce
Ingredients
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675 grams (1 bag) pork tenderloin, cut into cubes
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1 tablespoon chunky garlic paste
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1 1/4 teaspoon sea salt, , divided
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1/4 teaspoon Coarse Ground Black Pepper
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1 tablespoon balsamic vinegar
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3 tablespoons extra-virgin olive oil, divided
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125 grams (5 ounces) tender stem broccoli, trimmed and sliced diagonally into 3½ cm (1½”) pieces
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3 tablespoons Italian XO Sauce
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500 millilitres (17 fluid ounce) chicken stock
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500 millilitres (17 fluid ounce) semi-skimmed milk
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125 grams (5 ounces) instant polenta
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100 grams (4 ounces) Parmesan cheese, grated, plus extra to serve
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25 grams (1 ounce) butter
Key Products
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Test Kitchen Tips:
XO sauce, the iconic condiment, was first created in Hong Kong. Meant to impress, it is known to be a luxury blend typically made with dried shrimp and scallops, Chinese dry-cured ham, garlic and various chillies. The ingredients, combined in a base of oil, create an intense sweet, salty, rich umami flavor.
Instructions
- 1 Toss pork with garlic, ¼ teaspoon Sea Salt, Pepper and vinegar in large bowl until well coated. Heat 1 tablespoon of oil in a large pan on high heat, add pork and brown on both sides. Remove the pork from the pan and set aside.
- 2 Heat the remaining oil in the same pan on medium heat, add the broccoli and stir-fry for 5 minutes, or until tender crisp. Stir in the XO sauce, tossing to coat the broccoli. Return the pork to the pan, cook and stir until heated through.
- 3 Meanwhile, for the Polenta, add the stock, milk and remaining 1 teaspoon of Sea Salt to a large saucepan and bring to the boil, whisking constantly, add the polenta gradually, reduce heat, stirring constantly, simmer for 3-4 minutes or until thickened. Remove from heat. Stir in cheese and butter. Serve pork and broccoli over the Polenta with additional XO Sauce. Sprinkle with additional Parmesan cheese.
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