Register
Pork & Broccolini Stir-Fry with Italian-Style XO Sauce
Ingredients
-
-
675 grams (1 bag) pork tenderloin, cut into cubes
-
1 tablespoon chunky garlic paste
-
1 1/4 teaspoon sea salt, , divided
-
1/4 teaspoon Coarse Ground Black Pepper
-
1 tablespoon balsamic vinegar
-
3 tablespoons extra-virgin olive oil, divided
-
125 grams (5 ounces) tender stem broccoli, trimmed and sliced diagonally into 3½ cm (1½”) pieces
-
3 tablespoons Italian XO Sauce
-
500 millilitres (17 fluid ounce) chicken stock
-
500 millilitres (17 fluid ounce) semi-skimmed milk
-
125 grams (5 ounces) instant polenta
-
100 grams (4 ounces) Parmesan cheese, grated, plus extra to serve
-
25 grams (1 ounce) butter
Key Products
- 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 flavour.
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.
More To Savour
