- 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
- 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.
- 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.
- In a bowl, mix the Chinkiang vinegar, caster sugar, light soy, dark soy, sesame oil, potato starch and cold water.
- 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