Asian XO sauce gets an Italian twist in this rich, umami-forward take on a classic Mediterranean dish. Stir-fried broccolini is drizzled in a sweet, salty Italian XO sauce and served with seared garlic pork atop warm polenta … the stuff dinner dreams are made of.
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.
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.
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.
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.
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