Ingredients (For One)

• 125g Pork Mince
• 2tbsp Rice Wine Vinegar
• 1Tbsp Soy Sauce
• 1tsp Baking Powder
• 4tbsp Hoisin Sauce
• Cornflour Slurry (1tsp Cornflour And Some Water)
• Sugar, Sprinkling
• White Cabbage, Thinly Shredded (See Eating And Storage Tips For Other Veg Options)
• Spring Onions, Sliced (Optional)

Method

1. Marinate the pork mince in the rice wine vinegar, soy sauce, baking powder and half the cornflour slurry for about 30 minutes
2. Heat up a wok and put the pork, with remaining marinade, in there with some thinly shredded white cabbage
3. When the meat is cooked and a lot of the liquid has disappeared remove from the pan
4. Place the remaining cornflour slurry into the pan with a little sugar and hoisin sauce and let it cook until it thickens and reduces
5. Add the pork and cabbage back in and get it all nicely coated up. Continuing to reduce the liquid to reach your desired consistency
6. Serve up and top with some sliced spring onions

Eating And Storage Tips

Not a fan of cabbage? No worries! Broccoli would also work fantastically. You could also add in things like beansprouts, water chestnuts, baby corn and general stir fry type vegetables too; If you go to to this though be sure to add them in when you re-add the pork to the pan to ensure they don’t overcook! You could leave the vegetables out of the dish itself and just do something like the broccoli, pak choi, mangetout or a similar green and/or crunchy vegetable on the side instead.

If you want to make this meal go further you could easily do some rice or egg noodles with this too.

If you want to make more of this to have for leftovers you just need to make sure you put it into the fridge when it has cooled and reheat it for a couple of minutes. Remember that doing this will reduce the liquid a little bit but that the steam as it cooks will reintroduce a little moisture. To avoid it going too dry consider adding 1/2tbsp of hoisin sauce and 1tsp rice wine vinegar to the container once it has cooled before storing.