Calling this preparation is almost like cheating. Everything happens in one pan and you only need 4 ingredients to flavour your meat and veggies. The pork fillet is relatively inexpensive and has a low fat content, because of this the little pork medallions want to be cooked quickly till golden and then allowed to slowly cook in the sauce for a few extra minutes to get it tender, juicy and cooked.
Ginger Honey Teriyaki Pork & Cashews
– 800gms pork fillet, cut into 1-cm medallions (I work on 200gms per person if you have kids this is too much)
– 2 cm piece of ginger, peeled cut into tiny matchsticks
– 3 cloves garlic crushed
– 1/2 cup teriyaki sauce
– 2 tbsp oil
– 400gms assorted veggies (brocolli; carrots; baby corn; green beans)
– 100gms raw cashew nuts
– 1 tbsp good honey
– 1/2 red pepper cut into fine strips
To start cut the pork fillet place it in a large bowl with the garlic, ginger, oil and teriyaki sauce, do not add the honey at this stage or the meat will burn. Allow to marinade for up to an hour but no less than 10 minutes. Remove the fillet medallions from the marinade and pat dry with a paper towel. Heat some oil in a frying pan till hot then cook the medallions, about 4 minutes a side. Don’t move them too much, allow them to colour. Drop the heat and add the veggies, cashew nuts, remaining marinade with ginger and garlic in it, the honey and a few tablespoons of water.
Keep an eye on the pan and add water as you need it till the veggies are just cooked, add the water a little at a time. When the vegetables are cooked the liquid left in the pan should be thickened from the honey and teriyaki sauce, there is not a lot of gravy with this dish but because it it salty and sweet a little goes a long way. Serve with sticky jasmine rice.