Thursday 18 January 2018

Cajun-style Pork what you need

Kevin Dundon

what you need

Cajun sauce 1 tbsp soft light-brown sugar

2 tbsps white wine vinegar

2 tbsps sherry

6 tbsps dark soy sauce

175ml/6fl oz chicken stock

1 tin chopped tomatoes

1 tsp Cajun spice

1 tbsp cornflour mixed with a little water The main dish 1½lb/700g pork tenderloin/fillet, shredded into thin strips

Drizzle of oil

½tsp Cajun spice

1½ mixed peppers

1 carrot

2 sticks celery

1 red/white onion

4oz/110g wild mushrooms, mixed

½in fresh ginger, diced

1 small tin pineapple or 4oz /110g fresh pineapple

1 bunch spring onions

1Cajun sauce is a one-pot wonder and is very simple to make. Put all of the ingredients into a pot and allow to boil for eight to 10 minutes.

2Meanwhile, dice the pork into small pieces and sprinkle the oil and Cajun spice over the top. Mix together and, if time allows, you can leave them to marinate for an hour or so.

3Heat a wok or frying pan and cook the pork until browned all over. Next, add the peppers, carrot, celery, onion and wild mushrooms (which have been cut into strips) and cook gently with the diced ginger.

4When the pork is almost fully cooked, pour in the Cajun sauce and bring this mixture to the boil.

5Add the diced pineapple and chopped spring onions just before serving.

Irish Independent

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life