Quick & Easy

Quick Wok Pork

This pork is marinated in a classic soy, ginger and miso sauce. We’ve added fresh ingredients like watercress and cucumber to balance out flavours.

Easy
4
20 mins prep
6-8 mins cook

500g New Zealand pork rump, thinly sliced

1 tablespoon light soy sauce

1 tablespoon vegetable oil

1 teaspoon finely-chopped

fresh ginger

1 teaspoon miso

4 handfuls watercress

½ telegraph cucumber, lightly peeled and cut into strips, lengthwise

1 tablespoon sesame seeds, toasted

To serve

Steamed rice

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Ingredients

500g New Zealand pork rump, thinly sliced

1 tablespoon light soy sauce

1 tablespoon vegetable oil

1 teaspoon finely-chopped

fresh ginger

1 teaspoon miso

4 handfuls watercress

½ telegraph cucumber, lightly peeled and cut into strips, lengthwise

1 tablespoon sesame seeds, toasted

To serve

Steamed rice

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

Nutrition

No items found.
01
Marinade

Place the soy sauce, oil, ginger and miso in a shallow ceramic bowl and add the pork. Gently toss so all the pieces are coated in the marinade, cover and set aside for 20 minutes to allow the flavours to mingle.

01
02
Stir Fry

Heat a wok until hot. In batches, cook the pork until both sides are browned. Return all the pork to the wok and add the watercress and cucumber with any remaining marinade.

Cook for 2 minutes.

02
03
Serve

Place the stir fry in a warmed serving bowl and sprinkle with the sesame seeds. Serve with a bowl of steamed rice.

03
04
04
05
05
Learn more about stir frying
Learn more about Stir Fry

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Quick & Easy

Quick Wok Pork

This pork is marinated in a classic soy, ginger and miso sauce. We’ve added fresh ingredients like watercress and cucumber to balance out flavours.

20 mins prep | 6-8 mins cook
Easy
4

500g New Zealand pork rump, thinly sliced

1 tablespoon light soy sauce

1 tablespoon vegetable oil

1 teaspoon finely-chopped

fresh ginger

1 teaspoon miso

4 handfuls watercress

½ telegraph cucumber, lightly peeled and cut into strips, lengthwise

1 tablespoon sesame seeds, toasted

To serve

Steamed rice

This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.

01
Marinade

Place the soy sauce, oil, ginger and miso in a shallow ceramic bowl and add the pork. Gently toss so all the pieces are coated in the marinade, cover and set aside for 20 minutes to allow the flavours to mingle.

02
Stir Fry

Heat a wok until hot. In batches, cook the pork until both sides are browned. Return all the pork to the wok and add the watercress and cucumber with any remaining marinade.

Cook for 2 minutes.

03
Serve

Place the stir fry in a warmed serving bowl and sprinkle with the sesame seeds. Serve with a bowl of steamed rice.

04
05