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Brian Clarke assisted by Harry Weir

Stir-fried pork with cauliflower and Thai basil

This quick and tasty stir-fry from chef Karl Whelan is the perfect mid-week meal.



  • 700g/1.5lbs Iberico Secreto or pork tenderloin
  • 1 cauliflower
  • 6 spring onions
  • Sunflower oil
  • 150ml/5fl oz Chinkiang vinegar
  • 100g/4oz caster sugar
  • 100ml/3fl oz light soy
  • 1 tablespoon dark soy
  • 1 tablespoon sesame oil
  • 1 tablespoon potato starch
  • 2 tablespoons cold water
  • 100g/4oz Thai basil


  1. Slice the pork into thin strips. Cut the cauliflower into small florets. Clean and cut the spring onions, on the angle, into three equal pieces. Par-cook the cauliflower in boiling water and set aside.
  2. In a wok, heat some oil, stir-fry the strips of pork over a high heat for two minutes, add the cauliflower and continue to fry for a further two minutes. Add the spring onion.
  3. In a bowl, mix the Chinkiang vinegar, caster sugar, light soy, dark soy, sesame oil, potato starch and cold water.
  4. Pour this mixture over the stir-fry and toss together. Season with a little salt and pepper, allow the sauce to boil and thicken for one minute. Finely toss through the chopped basil and serve.


 It can be hard to find Iberico pork. A good pork tenderloin or fillet will work just as well in this dish