World Cuisine

  • 1 tablespoon coriander seeds
  • 2 tablespoons finely chopped fresh root ginger
  • 2 garlic cloves, finely chopped
  • 2 green chillies, deseeded and finely chopped
  • ½ small onion, finely sliced
  • 1 tablespoon clear honey
  • 2 tablespoons dark soy sauce
  • ½ teaspoon salt
  • 500 g (1 lb) lean pork, cut into 1.5 cm (¾ inch) cubes
  • 4 tablespoons vegetable oil
  • 1 large carrot, thinly sliced
  • 6 spring onions, cut into 1.5 cm (¾ inch) lengths
  • juice of 1 lime

Place the coriander seeds in a wok over a medium heat and stir them gently for 30 seconds, or until they begin to release their aroma. Remove and pound using a pestle and mortar until coarsely ground.

Place the ground coriander in a large bowl with the ginger, garlic, chillies, onion, honey, soy sauce, salt and pork and stir well to combine. Cover and leave to marinate for 2 hours or up to overnight in the refrigerator. Drain the pork, reserving the marinade, and pat the meat dry with kitchen paper.

Heat half the oil in a wok over a high heat until the oil starts to shimmer. Tip in half the pork and stir-fry for 2–3 minutes until browned, then transfer to a plate. Wipe the wok clean with a piece of kitchen paper and return to the heat. Heat the remaining oil and stir-fry the rest of the pork in the same way.

Return all the meat to the wok and add the carrot and half the spring onions. Stir-fry for 1 minute, pour in the reserved marinade and stir until the sauce comes to the boil and coats the pork. Squeeze the lime juice over the mixture, toss in the remaining spring onions and serve with noodles, if liked.

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