Pan Seared Pork with Black Pepper Sauce, No Added Refined Sugar
International dishesStir FriesEurope and North America30 minutes marinating, about 15 minutes to sear and make the sauce
This one gets cooked often because it is quick and full flavored. The sauce is the hard part, since a moment of inattention leaves it lumpy or scorched on the bottom of the pan.
The sauce is blended on high for 2 minutes until thick and smooth, then cooked in the same pan the pork just left. The browned bits on the base dissolve into it and deepen the flavor. The pork is rubbed with ground pepper and salt, marinated for 30 minutes and seared golden on both sides.
This batch weighs about 445g, at roughly 166 calories per 100g.
Method
Rub the pork with coarse salt to clean it, rinse, drain thoroughly and cut into pieces.
Sprinkle 10g ground pepper and 10g salt evenly over both sides, rub them in and marinate for 30 minutes.
Make the sauce: put 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Lean Mayo, 1 tablespoon rice wine, 10g garlic, 10g peppercorns, 1 teaspoon kOBE Monk Fruit Blend and 1 teaspoon sesame oil into a blender. Blend on high for 2 minutes until thick and smooth.
Heat a nonstick pan with 1 tablespoon cooking oil and sear the pork over medium heat until golden on both sides, then lift it out.
Using the same pan, pour in the sauce and cook over low heat, stirring, until it boils and thickens.
Arrange the pork on a plate, cut it into pieces, spoon the hot sauce over and scatter with spring onion and a few slices of red chili.
Tips
Pork collar or leg with a little fat running through stays moist under a hot pan.
Low heat and constant stirring keep the sauce from turning lumpy or catching on the base.
Patting the surface of the pork completely dry gives an even golden crust.
Lean Mayo thickens the sauce and helps it cling, so it should never reach a rolling boil.
Rest the pork whole for a few minutes after searing before slicing, as cutting it straight away lets the juices run out.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.