A blistered take on Pork Mash, built on soy and ginger and finished the way we like it. Ready in about 38 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the black vinegar and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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